This week is another easy weeknight meal that I happen to put together on a weeknight after work. I was craving something creamy all day and I already knew, while at work, that I had chicken defrosting at home. On my downtime at work, I mentally took inventory of what was in my fridge, combining flavors that were simple yet rich in flavor. I could not wait to get home and into the kitchen to make this dish happen. It came out just as I imagined. You can spruce it up with spices, other types of vegetables, pair it with different types of paste or even use dark meat! I kept it simple since I am as my mother calls me a “purist” in the kitchen but it does pack a lot of flavor… lets just say there were no left overs!
1 1/2lb chicken breast, cut into cubes
salt and pepper
1 onion, minced
1 pepper (red or green), minced
2 garlic cloves, minced
1/4 cup chicken stock
1/2 cup heavy whipping cream
2-3 TBS cream cheese
2 carrots, chopped diagnoally 1 inch pieces
Green beans, chopped in 1 inch pieces
Orzo (cooked according to packaging)
1. In a saute pan, heat the oil on medium heat then add the chicken pieces. Add salt and pepper to season. Cook through until no longer pink. Cook in batches if necessary.
2. Set the cooked chicken aside. Add a teaspoon more of oil to the pan then add the onion and pepper. Saute until they are soft. Add the garlic and cook for together for about 1 minute. Pour in the chicken stock to pick up any brown bits and allow the vegetables to soak in the stock. Add the chicken back in.
3. Pour in the heavy cream and cream cheese and let it all melt together over medium-low heat. Adjust to taste the amount of heavy cream/cream cheese to your liking espeically if you like a saucier dish. Season with salt and pepper. Once everything is combined, add in the carrots and greens beans.
4. Stir everything together and let it simmer for about 20-25 minutes, making sure to stir occassionally to avoid sticking to the bottom of the pan. Serve over a hot bed of orzo and enjoy!