This one-pot creamy chicken with zucchini is comfort food at its best. Here, we take advantage of fresh summer zucchini, which lightens up the dish. This easy dinner is made all in one pot on the stovetop, so you can give your oven a rest on a warm day and enjoy an easy cleanup.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces orzo, preferably whole-wheat
- ½ cup dry white wine
- 2 cups water
- 1 ½ 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
- ½ cup grated parmesan cheese, divided
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh tarragon or dill
- ½ teaspoon ground pepper
- ⅛ teaspoon salt
Directions
- 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.