Ingredients
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1 tablespoon extra-virgin olive oil
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8 ounces orzo, preferably whole-wheat
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½ cup dry white wine
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2 cups water
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1 ½ cups low-sodium chicken broth, divided
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1 medium zucchini, diced
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1 clove garlic, minced
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12 ounces skinless rotisserie chicken, shredded (about 3 cups)
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4 ounces cream cheese
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½ cup grated Parmesan cheese, divided
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¼ cup chopped fresh parsley
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1 tablespoon chopped fresh tarragon or dill
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½ teaspoon ground pepper
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⅛ teaspoon salt
Directions
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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.
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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.
