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Stir 4 cups of the chicken broth with pumpkin puree in a measuring cup until smooth. Set aside.
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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.
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Stir in orzo. Toast for 1 minute. Reduce heat to medium.
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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.
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Sprinkle with cheese and herbes de province if using and serve.
Recipes
5-Ingredient Chicken and Pumpkin Orzotto
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.
Ingredients
- Serves: 4
- Prep Time:
- Cook Time:
- 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) olive oil
- 8 boneless skinless chicken thighs, cut into half pieces
- 1 tsp (5 mL) herbes de province
- 3/4 tsp (4 mL) salt
- 2 cups (500 mL) orzo
- Shaved pecorino cheese for garnish, optional
- 1 tsp (5 mL) herbes de province for garnish, optional
Instructions
Nutrition Info
- Per 4 serving Amount
- Calories 417
- Protein 13.6 g
- Fat 8.9 g
- Saturated Fat 1.1 g
- Carbohydrate 69.6 g
- Fibre 4.8 g
- Sugar 6.6 g
- Cholesterol 0 mg
- Sodium 511 mg
- Per 4 serving % Daily Value
- Potassium 3
- Calcium 1
- Iron 22
- Vitamin A 0
- Vitamin C
- Vitamin B6
- Vitamin B12
- Folate
- Magnesium
- Zinc
