Chicken Asparagus Orzo

Ingredients

• 2 red onions
• 5 cloves of garlic
• 400g chicken
• 250ml orzo
• 200g parsley
• 1 tbsp lemon juice
• 1 chicken bouillon cube
• Black pepper
• Butter
• Parmesan

Method

1. Chop onions and garlic.
2. Sautee all that in a pan with a tablespoon of butter.
3. After a couple of minutes, scoot the onions to one side of the pan and toss the chicken in on the other side.
4. You're looking to sear the chicken on both sides, probably not more than 90 seconds on a side, then take it out and put it on the cutting board.
5. Forgetting the chicken for a moment, add the orzo to the pan, along with the bouillon, lemon juice and 600g of water. The onions never left the pan, so they're still in there too.
6. Stir and cover. Let it begin to boil then turn the heat down to the lowest temperature that sustains the boil. Since it's covered, it won't take a lot of heat to keep it boiling.
7. Cook for 5 minutes, then stir it so that the orzo doesn't stick to the bottom of the pan.
8. Cut the asparagus into centimeter-long segments, toss them into the pan, and cover it again.
9. Cut the chicken into long thin strips while you wait for the asparagus to cook for three minutes.
10. Add the chicken to pan, and cover.
11. Dice up the parsley while you wait for the chicken to cook all the way through. Probably not more than three more minutes.
12. Verify that everything's cooked through, then turn off the heat.
13. Add the chopped parsley, black pepper, and a tbsp of parmesan to the pan, and stir it around. The heat is off, so there's less urgency now.
14. Sprinkle a little more parmesan on top, and it's ready to serve.