BUTTERNUT SQUASH AND CHICKEN ORZO

EASY ONE-PAN DINNER…and it’s awesome!

I love an easy dinner. Honestly, beyond making life easy, this dish is super flavorful and so perfect for the season. The butternut squash mixed with the cinnamon and nutmeg alone is heartwarming. If the idea of cinnamon and nutmeg with your chicken is taking you aback, don’t let it! Somehow, mixing those seasonings with chicken in chicken stock melds them so perfectly to give you that flavor you wanted but didn’t know how to get before. You will love it!

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BUTTERNUT SQUASH AND CHICKEN ORZO

Yield: 6 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• Unsalted Chicken Stock (3 cups)
• Orzo (1 cup)
• Chicken Breast (1 thick piece, cubed, and seasoned with salt and pepper)
• Butternut Squash (1/2 diced into 1/2 inch pieces)
• Dry White Wine (1/4 cup)
• Sage (2 tablespoons when chopped)
• Thyme (2 tablespoons)
• Ground Nutmeg (1/2 teaspoon)
• Ground Cinnamon (1 teaspoon)
• Macintosh Appe (1, diced)
• Unsalted Butter (1 tablespoon, cut into 4 pieces)
• Salt
• Pepper

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Sauté Pan and Lid (I used the Always Pan from Our Place that has a colander piece built in)
• Shallow Colander (that fits into your saute pan. Otherwise, have a large mixing bowl on hand)
• Wooden Spoon

Instructions

TO MAKE YOUR DINNER

1. Over high heat, bring your chicken stock to a rolling boil in your sauté pan.
2. If you’re using a sauté pan that has a colander insert: place the colander in your boiling chicken stock and pour your orzo into it. Boil for 6 minutes to partially cook it and then pull out the colander and set it aside with your orzo still in it—your orzo will still be a little hard when you take it out, you are right on track. It gets added back to the dish later and will soften then.
3. If you’re using a separate colander: pour your orzo directly into the chicken stock. Boil for 6 minutes. Place your colander inside of your large mixing bowl. Pour your orzo and chicken stock into the colander. Pour all of the chicken stock that was collected in the mixing bowl back into your sauté pan—your orzo will still be a little hard when you take it out, you are right on track. It gets added back to the dish later and will soften then.
4. Lower your heat to medium.
5. Add your chicken and butternut squash to your chicken stock. Sprinkle with a little salt and pepper. Mix it all together.
6. Add your white wine, sage, and thyme. Mix it all together.
7. Once your chicken is fully white—about 7 minutes—add your nutmeg and cinnamon. Mix it all together.
8. Cover your sauté pan with its lid, and lower your heat to a simmer. Cook for 15 minutes.
9. Add your orzo back in. Mix it in fully. It will all be stuck together after sitting. Just scoop it back in and mix it, you’re doing everything right!
10. Mix in your diced apples.
11. Sprinkle your butter over your dish.
12. Cover your sauté pan with its lid again and over a very low simmer, let it sit untouched for 10 minutes. Give it a mix before serving. This allows the flavors to meld even more.
13. Serve hot and enjoy!

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