- 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 (2 ounce) boneless skinless chicken thighs
- 1/2 pound fresh asparagus spears, cut into 1-inch lengths
- 1 cup KRAFT Creamy Herb & Garlic Shredded Cheese with a TOUCH OF PHILADELPHIA, divided
- Heat 2 tablespoons dressing in large skillet on medium heat. Add chicken; turn to evenly coat with dressing. Cook 12 minutes, turning after 6 minutes.
- Meanwhile, heat remaining dressing in medium skillet. Add onions and garlic; cook and stir 5 minutes or until onions are crisp-tender. Stir in broth; bring to boil. Add orzo; stir. Simmer covered on medium-low heat 7 minutes Add asparagus; cook on medium heat 3 to 4 minutes or until broth is absorbed and asparagus is crisp-tender. Add 1/2 cup cheese; cook and stir until melted.
- Top chicken with remaining cheese; cover. Cook 3 minutes or until chicken is done (170 degrees F / 77 degrees C) and cheese is melted. Serve over orzo mixture.