One-Pot Creamy Chicken Pasta with Zucchini
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces orzo, preferably whole-wheat
- 0.5 cup dry white wine
- 2 cups water
- 1.5 cups low-sodium chicken broth, divided
- 1 medium zucchini, diced
- 1 clove garlic, minced
- 12 ounces skinless rotisserie chicken, shredded (about 3 cups)
- 4 ounces cream cheese
- 0.5 cup grated Parmesan cheese, divided
- 0.25 cup chopped fresh parsley
- 1 tablespoon chopped fresh tarragon or dill
- 0.5 teaspoon ground pepper
- 0.125 teaspoon salt
Instructions
- Heat oil in a large pot over medium heat. Add orzo and cook, stirring constantly, until lightly toasted, about 1 minute. Add wine and cook, stirring occasionally, until the liquid is absorbed, about 30 seconds. Stir in 2 cups water and 1 cup broth; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until most of the liquid is absorbed and the pasta is almost tender, about 5 minutes.
- Add zucchini and garlic and cook, stirring occasionally, until most of the liquid is absorbed and the zucchini is tender, about 2 minutes. Stir in chicken, cream cheese, 1/4 cup Parmesan, parsley, tarragon (or dill), pepper, salt and the remaining 1/2 cup broth. Cook, stirring constantly, until creamy and hot, about 2 minutes. Sprinkle with the remaining 1/4 cup Parmesan.
