Ingredients
Equipment
Method
Instructions
- Heat 2 tablespoons (15 ml) olive oil or butter in a large (10") skillet over medium heat until hot and shimmering.
- Add ½ red onion (diced) and sauté 2–3 minutes, until the onion is translucent.
- Add ½ cup (55 g) thinly sliced sundried tomatoes, 3 cloves garlic (minced, about 2 teaspoons), ¼ teaspoon black pepper, ½ teaspoon salt (or to taste), 2 tablespoons tomato paste, and 1 ½ cups uncooked orzo. Stir 1–2 minutes so the orzo is well coated with the tomato paste and oil.
- Pour in 5 cups chicken broth, stir to combine, and increase heat to bring the mixture to a boil.
- Once boiling, reduce heat to low and simmer uncovered, stirring every 2 minutes, for about 10 minutes, until the orzo is tender and has absorbed most of the liquid. If the mixture becomes too thick before the orzo is done, add extra chicken broth a little at a time until you reach the desired consistency.
- Stir in 1 ½ cups shredded cooked chicken, ¾ cup corn kernels, and 2 cups chopped kale. Cook over low–medium heat, stirring occasionally, 3–5 minutes, until the kale is wilted and the chicken and corn are heated through.
- Add ¼ cup (4 oz / 112 g) cream cheese and ¼ cup (½ oz / 14 g) grated Parmesan cheese. Stir continuously until the cheeses melt and the sauce is creamy, about 2–3 minutes; add a splash of broth if you need to loosen the sauce.
- Taste and adjust seasoning with additional salt and pepper if desired.
- Serve hot, garnished with additional Parmesan cheese if you like.
Notes
This recipe serves 4 as a main dish or 6 as a side dish.
There’s no need to cover the skillet when making this recipe.The orzo will absorb some of the liquid, and the rest will evaporate and thicken to create the sauce.
Adjust the consistencyof the finished pasta with additional broth if needed.
If your sauce seems thin, let it cool for a bit. The starch from the orzo will thicken the sauce as it reduces in temperature.
This recipe works with regular orzo or whole wheat orzo!You can also use gluten-free orzo. Just keep in mind that different types of pasta may require more or less time to cook, so keep an eye on the pan, especially at the 10-minute mark. Add a splash of broth and continue cooking if needed until the pasta is tender.
Use low heat.After the broth has boiled, the rest of the recipe should be done over low heat. Simmer the pasta, then gently heat the cream cheese and parmesan, still on low, so that the proteins in the cream cheese won’t separate.
To Store:Keep leftovers in an airtight container in the fridge, and enjoy within 3-4 days. Reheat in the microwave as needed.
There’s no need to cover the skillet when making this recipe.The orzo will absorb some of the liquid, and the rest will evaporate and thicken to create the sauce.
Adjust the consistencyof the finished pasta with additional broth if needed.
If your sauce seems thin, let it cool for a bit. The starch from the orzo will thicken the sauce as it reduces in temperature.
This recipe works with regular orzo or whole wheat orzo!You can also use gluten-free orzo. Just keep in mind that different types of pasta may require more or less time to cook, so keep an eye on the pan, especially at the 10-minute mark. Add a splash of broth and continue cooking if needed until the pasta is tender.
Use low heat.After the broth has boiled, the rest of the recipe should be done over low heat. Simmer the pasta, then gently heat the cream cheese and parmesan, still on low, so that the proteins in the cream cheese won’t separate.
To Store:Keep leftovers in an airtight container in the fridge, and enjoy within 3-4 days. Reheat in the microwave as needed.