Chicken Orzo

Ingredients

chicken breastscubed into 1-inch pieces

Veganextra-firm tofu pressed and cubedpress first, sear longer for color

2 1/4 lb2 1/4 lb

garlic powder

1 1/2 tsp

salt

3/8 tsp

black pepper

3/8 tsp

red pepper flakes

3/8 tsp

olive oil

3 tbsp

yellow oniondiced

3/4 cup

asparaguschopped into 1-inch pieces

3 cup

garlicminced

1 1/2 tbsp

orzo

12 oz

chicken brothlow sodium

Veganvegetable broth

3 3/4 cup3 3/4 cup

fresh thyme

3 sprigs

half and half

Veganfull-fat coconut milk

1/2 cup1/2 cup

parmesanfreshly grated

Vegannutritional yeastadd at the end with the spinach, squeeze of lemon

1/2 cup1/2 cup

spinachfresh

3 cup

fresh parsleychopped

for garnish

Method

1. 01Combine chicken, garlic powder, salt, pepper, and red pepper flakes in a small bowl and toss to coat.
2. 02Heat 1 tbsp olive oil in a large high-sided pan over medium-high heat. Add chicken and cook 10-12 minutes until brown on all sides. Remove to a bowl.
3. 03Add remaining 1 tbsp oil to the pan. Sauté asparagus 2 minutes until tender but crisp. Remove to the bowl with chicken.
4. 04Add onion to the pan and sauté until softened, about 3 minutes.
5. 05Add orzo and garlic and cook 3 minutes until orzo starts to toast slightly.
6. 06Add broth, bring to a simmer, stirring occasionally and scraping the bottom. Cover and cook 7 minutes until most liquid is absorbed, stirring halfway.7 min
7. 07Stir in cooked chicken, asparagus, half and half, parmesan, spinach, and thyme. Heat 1-2 minutes until heated through and spinach is wilted.
8. 08Serve immediately garnished with fresh parsley and extra parmesan.