Ingredients
Scale
- 2 cups creamy orzo pasta
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 cup Marsala wine
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken pieces with salt, pepper, and dried thyme. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, then remove and set aside.
- In the same skillet, add remaining olive oil. Sauté chopped onion and minced garlic until fragrant and translucent, about 2-3 minutes.
- Pour in Marsala wine, scraping up browned bits. Simmer for 2-3 minutes until slightly reduced.
- Lower heat, stir in heavy cream to create a sauce. Return cooked chicken to the skillet and simmer for 5 minutes.
- Meanwhile, prepare the creamy orzo as per package instructions. Add the cooked orzo to the skillet, tossing gently to coat with the sauce.
- Garnish with fresh parsley and serve hot.
Notes
- Use pre-cut chicken breasts or cooked chicken to save time.
- If desired, substitute coconut or cashew cream for a dairy-free version.
- Finish with grated Parmesan cheese or a drizzle of balsamic glaze for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Italian
- Diet: Dairy options can be adjusted for dairy-free diets
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg