5-Ingredient Chicken and Pumpkin Orzotto
Prep Time: 5 min
Cook Time: 20 min
Orzo pasta takes the place of Arborio rice in this quick and creamy chicken and pumpkin orzotto. With just 5 ingredients it comes together in a flash and pairs nicely with a lightly dressed baby green and herb salad.
Contributed By: By Christina Frantzis
4.5 cups (1 L)
low-sodium chicken broth, (4 cups and 0.5 cups divided)
1 cup (250 mL)
canned pure pumpkin puree
2 tbsp (30 mL)
boneless skinless chicken thighs, cut into half pieces
1 tsp (5 mL)
herbes de province
3/4 tsp (4 mL)
2 cups (500 mL)
Shaved pecorino cheese for garnish, optional
1 tsp (5 mL)
herbes de province for garnish, optional
Stir 4 cups of the chicken broth with pumpkin puree in a measuring cup until smooth. Set aside.
Heat oil in a large heavy-bottomed saucepan over medium high. Add chicken and cook until golden, about 7-8 minutes. Season with salt and herbes de province.
Stir in orzo. Toast for 1 minute. Reduce heat to medium.
Add one cup of the broth mixture to orzo and stir until liquid is absorbed. Continue adding a half cup of the mixture at a time, stirring often between additions, until liquid is absorbed. Cook until orzo is tender and mixture is creamy. If orzotto is too thick, stir in the additional ½ cup broth left over until loosened but not soupy.
Sprinkle with cheese and herbes de province if using and serve.