Creamy Chicken Risoni
Made with rice-shaped pasta, this Creamy Chicken Risoni is so quick to make and tastes surprisingly like chicken soup. It's a hug in a bowl.
Servings 4
Calories 581kcal
Ingredients
- 1 1/4 cups dry risoni (or orzo) pasta
- 10 oz bag of frozen cauliflower rice
- 4 tbsp butter
- 3/4 cup chicken broth divided
- 3/4 cup half and half
- 1/2 cup carrots peeled and finely chopped
- 1/4 cup celery finely chopped
- 1 tbsp dried parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cup rotisserie chicken shredded
Instructions
- Cook the risoni (or orzo) pasta according to package directions and drain. Meanwhile, microwave the cauliflower rice according to package directions. Mix together the cooked risoni and cauliflower rice, cover and set aside.
- Meanwhile in a large, non-stick frying pan, melt the butter over medium heat.
- Add the chopped carrot and celery and sauté for a few minutes.
- Season with parsley, salt and pepper. Add the chicken broth. Bring to a simmer. Cover and allow to simmer until the carrot and celery are very tender, approximately 10 minutes.
- Uncover and stir in the cooked risoni, cauliflower rice, rotisserie chicken and half and half. Cook, stirring often until the mixture is starting to thicken.
- Taste and season with more salt and parsley if necessary. Serve.
Nutrition
Calories: 581kcal | Carbohydrates: 43g | Protein: 42g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 160mg | Sodium: 1315mg | Potassium: 472mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3224IU | Vitamin C: 36mg | Calcium: 94mg | Iron: 1mg