Description
A delicious creamy chicken orzo dish with sun-dried tomatoes and spinach, perfect for a comforting meal.
Ingredients
Scale
- 1 tbsp oil
- 1 lb chicken breast (diced)
- ½ cup sliced sun-dried tomatoes (drained)
- 3 cloves garlic (finely chopped or minced)
- 2 tsp paprika
- 1 tsp Italian seasoning
- 1 ½ cups orzo
- 2 ¾ cups chicken stock
- 2 cups baby spinach leaves (loosely packed)
- 1 cup heavy cream
- ½ cup shredded parmesan
- Salt and pepper (to taste)
- Fresh basil leaves (for garnishing, optional)
Instructions
- Add the oil to a large skillet, and heat the skillet over medium-high heat. Add the chicken and cook, stirring, for 2-3 minutes or until starting to color.
- Add the sun-dried tomatoes, garlic, paprika and Italian seasoning. Cook, stirring, for 1 minute or until fragrant.
- Add the orzo and chicken stock to the skillet, and stir until well combined. Bring to a simmer, then cover and reduce the heat to low-medium. Cook for around 12 minutes, checking and stirring the orzo occasionally to ensure the orzo isn’t sticking to the bottom of the skillet.
- Once the orzo is tender and cooked through, add the baby spinach leaves, heavy cream and shredded parmesan, and stir until the cream has heated through and spinach has wilted. Season to taste with salt and pepper.
- Remove from the heat and garnish with fresh basil leaves, if using, before serving.
Notes
- This dish can be made with other vegetables or proteins as desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg