Ingredients
Scale
- 1.5 lbs Chicken breast, cut into bite-sized pieces
- 1 cup Dry orzo pasta
- 3 cups Low-sodium chicken broth
- 1/2 cup Sun-dried tomatoes (packed in oil), chopped
- 3 cloves Garlic, minced
- 1 small Shallot, finely diced
- 1/2 cup Grated Parmesan cheese
- 1/4 cup Light cream or half-and-half
- 2 cups Fresh baby spinach
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes (optional)
- 1 tbsp Olive oil
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Season the chicken pieces generously with salt, pepper, and dried oregano. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the minced garlic, diced shallots, and sun-dried tomatoes. Sauté for 2 minutes until fragrant. Add the dry orzo directly to the pan and stir for 1 minute to lightly toast the grains. This adds a wonderful nutty flavor to the dish.
- Pour in the chicken broth and red pepper flakes. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 10-12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. The orzo should be tender and most of the liquid should be absorbed.
- Once the orzo is cooked, stir in the light cream and grated Parmesan cheese. The residual heat will melt the cheese into a silky sauce. If the mixture looks too thick, you can add a splash more broth or water to reach your desired consistency.
- Add the cooked chicken back into the skillet along with the fresh baby spinach. Stir gently for 1-2 minutes until the spinach has wilted and the chicken is heated through. Taste and add more salt or pepper if needed.
- Cook Time: 35 minutes