Ingredients
- 2boneless skinless chicken breasts (cooked & diced)
- 8 ouncesorzo pasta
- 2celery stalks (finely diced)
- 2carrots (finely diced)
- ½yellow onion (finely diced)
- 5 tablespoonsbutter
- 2 tablespoonsolive oil
- 2 cupschicken broth
- ½ cupheavy whipping cream
- 1 teaspoonchicken boullion powder
- ⅓ cupall purpose flour
Directions
- 1
Cook the orzo per the package instructions. In a large skillet over medium high heat add the butter and olive oil. Once the butter is melted add in the diced onion, carrots and celery. Allow the veggies to sauté for 4-5 minutes until they start to soften up. Reduce the heat to low and sprinkle the all-purpose flour over the veggies and whisk together until it forms a paste/roux.
- 2
While stirring constantly, allow the roux to cook for 2-3 minutes then pour in the chicken broth and heavy whipping cream. Whisk together until no clumps are present, and the mixture starts to thicken.
- 3
Add in the diced chicken and allow the mixture to simmer until it reaches desired thickness. Pour in drained orzo and stir to combine. Serve & enjoy!