Creamy Orzo & Chicken

• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups 25%-less-sodium chicken broth
• 1 cup orzo pasta, uncooked
• 8 boneless skinless chicken thighs (1 lb./450 g) King Sooper's 1 lb For $1.19 thru 02/09
• 1/2 lb. (225 g) fresh asparagus spears, cut into 1-inch lengths
• 1 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese, divided

1. Heat 2 Tbsp.
2. dressing in large skillet on medium heat.
3. Add chicken; turn to evenly coat with dressing.
4. Cook 12 min., turning after 6 min.
5. Meanwhile, heat remaining dressing in medium skillet.
6. Add onions and garlic; cook and stir 5 min.
7. or until onions are crisp-tender.
8. Stir in broth; bring to boil.
9. Add orzo; stir.
10. Simmer covered on medium-low heat 7 min.
11. Add asparagus; cook on medium heat 3 to 4 min.
12. or until broth is absorbed and asparagus is crisp-tender.
13. Add 1/2 cup cheese; cook and stir until melted.
14. Top chicken with remaining cheese; cover.
15. Cook 3 min.
16. or until chicken is done (170 degrees F) and cheese is melted.
17. Serve over orzo mixture.

italian dressing, onion, garlic, orzo pasta, chicken, philadelphia

Taken from www.kraftrecipes.com/recipes/creamy-orzo-chicken-161656.aspx (may not work)