Chicken Zucchini Pasta

Chicken Zucchini Pasta

Ingredients

·         1 tablespoon extra-virgin olive oil

·         8 ounces orzo, preferably whole-wheat

·         ½ cup dry white wine

·         2 cups water

·         1 ½ cups low-sodium chicken broth, divided

·         1 medium zucchini, diced

·         1 clove garlic, minced

·         12 ounces skinless rotisserie chicken, shredded (about 3 cups)

·         4 ounces cream cheese

·         ½ cup grated Parmesan cheese, divided

·         ¼ cup chopped fresh parsley

·         1 tablespoon chopped fresh tarragon or dill

·         ½ teaspoon ground pepper

·         ⅛ teaspoon salt

Directions

1.      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.

2.      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.