Chicken & Asparagus Orzo

with Smoky Tomato Pan Sauce & Parmesan

50 MIN

+$3.99/serving 4 Servings

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with Salmon

From the Test Kitchen

In this dish, you'll elevate simply seared chicken with a vibrant pan sauce, featuring bursted grape tomatoes, the fond from our chicken, and smoky tomato-chipotle butter. A hearty bed of orzo mixed with creamy mascarpone and studded with aspragus is the perfect base for the chicken and sauce.
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Nutrition

PER SERVING
Calories

660 Cals (est.)

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fresh

ingredients

4 Skin-On Salmon Fillets
½ lb Orzo Pasta
¾ lb Asparagus
½ lb Grape Tomatoes
2 Scallions
2 oz Tomato Chipotle Flavored Butter
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Grated Parmesan Cheese
2 Tbsps Mascarpone Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Cook the asparagus

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 2 minutes, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Make the pan sauce

To the pan of reserved fond, add the halved tomatoes; season with salt and pepper. Cook on medium-high, stirring frequently and gently pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened and beginning to break down. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and the sauce is thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

To the pot of cooked pasta, add the cooked asparagus and mascarpone; season with salt and pepper. Stir to combine. Serve the finished pasta topped with the cooked fish and pan sauce. Garnish with the parmesan and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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1 Prepare the ingredients

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.