Creamy One-Pot Chicken Meatball Orzo with Asparagus

Directions

1. Melt 2 tablespoons of butter in a large pan with a lid over medium heat. Add the onion and sauté for 4–5 minutes until slightly translucent. Add the garlic and cook for 1–2 more minutes until fragrant.

2. Add the meatballs, orzo, and chicken broth. Stir to combine, bring to a gentle simmer, then reduce the heat. Cover the pan, leaving the lid slightly ajar, and cook for 6 minutes.

3. Stir in the asparagus and heavy cream. Cover the pan tightly and cook for an additional 8–10 minutes, or until the liquid is mostly absorbed, the orzo is al dente, and the asparagus is tender.

4. Stir in the remaining 2 tablespoons of butter, Parmesan cheese, lemon zest, and the juice of half the lemon. Season with salt and pepper to taste.

5. Divide between bowls and serve with additional grated parmesan.