I posted a picture of this dish on Instagram, and my good friend texted me and said, “Oh really? You just “whipped” this up?”
She was giving me a hard time, with love of course. She always laughs that I say I made something and it was easy. I understand that. I love to cook. Some things that seem easy for me, may not really seem that easy for others who don’t love to cook as much. That being said, this dish is actually really easy! I mean it. It is almost a one pot dish, but you have to cook the pasta separately. Does it sound as easy and convenient saying it is a “2 pot dish”? Yeah. That doesn’t sound as good.
Anyways, this is a really good dinner, something the whole family would love, and is really easy! The best part is that it is pretty versatile. Switch out the chicken for some shrimp if you think you would like that better. Try asparagus or broccoli instead of the veggies I chose to use. It is really easy to make several different dinners out of this one recipe!
Like I said, easy.
- 1 lb boneless, skinless chicken breasts, cubed
- 2 tbsp butter
- 2 garlic cloves
- ¼ cup red onion, diced
- 2 zucchini, sliced and quartered
- 2 yellow squash, sliced and quarted
- 4 carrots, sliced and halved
- 2 tbsp olive oil
- 1 lb box of orzo pasta, cooked and drained
- Salt and pepper to taste
- Fresh shaved parmigiano reggiano, optional
- Fresh basil, sliced, optional
- In a large pan, heat butter.
- Salt and pepper cubed chicken and add to melted butter in pan.
- Saute about 5-7 minutes or until completely cooked through and lightly browned.
- Remove chicken from pan and set aside.
- Drizzle olive oil to pan
- Add garlic and onions and saute until golden.
- Add zucchini, squash, and carrots.
- Cook for about 7-10 minutes until lightly browned and soft, but still slightly crisp.
- Add chicken back to pan.
- Salt and pepper to taste.
- Add cooked orzo and toss
- Sprinkle with basil and parmesan cheese.