One Skillet Lemon Chicken Orzo

whatmollymade.com

KismetVos

2 Tablespoons olive oil divided

1 teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

1 teaspoon paprika

1 ½ lbs boneless skinless chicken thighs or breasts (Note 1)

2 tablespoons butter or vegan butter

1 medium shallot sliced into rings (Note 2)

4 cloves minced garlic

1 ¼ cup dry orzo pasta gluten-free if needed

1 ½ cups low-sodium chicken broth

1 cup heavy cream coconut cream for dairy-free

1 lb asparagus tough ends trimmed and cut into 1 to 2 inch strips

¼ cup parmesan cheese nutritional yeast for dairy-free

3 Tablsepoons lemon juice (about 1 lemon)

2 teaspoons lemon zest (about ½ a lemon)

Fresh parsley, fresh dill, or, fresh oregano for topping

subheading: Recommended Equipment:

Large, deep skillet or Dutch oven

Directions at whatmollymade.com

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