Quick Creamy Pumpkin Sage Orzo with Golden Chicken

Instructions

1. 1

   1. Season the chicken breast strips with 1/2 teaspoon of the salt, black pepper, sweet paprika, and dried thyme.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes, about 190°C / 375°F surface cooking temperature. Add 1 tablespoon olive oil and cook the chicken for 4 to 5 minutes, stirring once or twice, until fully cooked. Transfer to a plate.

3. 3

   3. In the same skillet, reduce to medium heat, about 160°C / 320°F. Add the remaining 1 tablespoon olive oil and the butter. Add the sage leaves and cook for 30 to 45 seconds until crisp. Remove and set aside for finishing.

4. 4

   4. Add the chopped shallot to the skillet and sauté for 2 minutes. Add the chopped garlic and cook 30 seconds more, stirring so it does not burn.

5. 5

   5. Stir in the dry orzo and cook for 1 minute to lightly toast it.

6. 6

   6. Pour in the hot chicken broth and pumpkin puree. Stir well until the pumpkin is evenly blended. Cook over medium-low heat, about 150°C / 300°F, for 8 to 10 minutes, stirring often, until the orzo is tender and creamy.

7. 7

   7. Add the heavy cream, grated Parmesan cheese, lemon juice, and the remaining 1/2 teaspoon salt. Stir until silky.

8. 8

   8. Return the golden chicken to the skillet and cook 1 minute more so it heats through and its juices blend in.

9. 9

   9. Divide among plates and finish with the crisp sage on top. Serve immediately.