Chicken and Peas
This Chicken and Peas pasta recipe is a delicious mix of orzo, chicken and peas, tossed in a buttery cream sauce. Made with lighter ingredients, this easy meal is perfect for busy nights.
Servings: 5 servings
Calories: 466kcal
Ingredients
- 1.5 lbs. chicken tenderloins, tendons removed
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. cold unsalted butter, cubed
- 3 cloves garlic, minced
- 1 shallot, chopped
- 1 cup dry orzo pasta 7 oz.
- 1/3 cup dry white wine (or extra chicken broth)
- 2.5 cups chicken broth
- 2 Tbsp. Dijon mustard
- 1 cup frozen peas
- 1/4 cup coconut aminos
- 1/4 cup 5% Greek yogurt 56g
- 1/4 cup shredded parmesan cheese 28g
- chopped parsley, for garnish
Instructions
- Season the chicken with salt and pepper, then dredge lightly in flour. Heat a large skillet over medium heat with olive oil. Cook the chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate.
- Add the butter to the same skillet. Stir in garlic, shallow and orzo, and cook for 1 minute until fragrant and toasty.
- Pour in the white wine, scraping up any browned bits. Let simmer 1–2 minutes to reduce slightly.
- Stir in chicken broth and Dijon mustard until well combined. Bring to a boil, then reduce to medium-low. Simmer uncovered 10–12 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
- Stir in the peas and cook 2–3 minutes until peas are bright green and tender.
- Remove the pan from the heat. Stir in the Greek yogurt and coconut aminos until smooth and creamy. Adjust seasoning with salt and pepper.
- Nestle the cooked chicken back into the skillet and spoon orzo and peas around it until warmed through. Sprinkle with Parmesan cheese and fresh parsley.
- Optional, top with additional Dijon mustard and coconut aminos to your liking or a squeeze of lemon juice.
Notes
- Cube the chicken prior to cooking, if preferred.
- Nutritional information is an estimate and will cary with substitutions.
Nutrition
Serving: 289g | Calories: 466kcal | Carbohydrates: 39g | Protein: 45g | Fat: 14g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 106mg | Sodium: 751mg | Potassium: 204mg | Fiber: 4g | Sugar: 3g
