Yields:
5-6 servings
Prep time:
5 minutes
Cook time:
30 minutes
Total time:
35 minutes
Ingredients
- 1.5-2lb boneless, skinless chicken breast
- 2-3 Tbsp olive or avocado oil
- 3-5 cloves of garlic, minced
- 3/4 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp Italian seasoning
- 2 tsp paprika
- 1 cup orzo
- 2 1/2 cups chicken broth
- 2 cups of fresh chopped baby spinach
- 3/4 cups freshly graded parmasan
Directions
- Pat dry the chicken breasts and cut them into 1-inch cubes. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Once the pan is hot, add oil and half the chicken (to not overcrowd the pan). Stir and cook for 2-3 minutes, until edges begin to brown and set aside. Repeat for second half of the chicken, with more oil if needed.
- Return all the chicken back into the pan, and add sun-dried tomatoes, garlic, Italia seasoning and paprika. Mix well and cook for 4-5 more minutes.
- Add chicken broth and orzo and stir well, reducing the heat to medium once combined. Cover and cook for 12 minutes, stirring occasionally so that it does not stick to the bottom of the pan.
- Once the orzo is cooked through, add heavy cream and spinach and stir until spinach wilts.
- Add in parmesan cheese and stir once more until combined.
- Remove from heat and enjoy!
Notes
- Your orzo might take longer than 12 minutes, keep an eye on it while stirring occasionally.
