Ingredients
- boneless chicken breasts
- orzo pasta
- fresh spinach
- sun-dried tomatoes
- garlic
- onion
- heavy cream
- parmesan cheese
- chicken broth
- olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, sear for 3-4 minutes on each side until golden brown, then remove from the pan.
- In the same skillet, add diced onion and cook for 2-3 minutes until softened. Stir in minced garlic and sun-dried tomatoes for another minute.
- Add orzo to the skillet, toast for 1-2 minutes while stirring constantly. Pour in chicken broth, scraping up browned bits from the bottom.
- Return the chicken to the skillet, reduce heat to medium-low, and simmer for 12-15 minutes until orzo is tender and most liquid is absorbed.
- Stir in heavy cream and Parmesan cheese until melted and creamy. Gently fold in fresh spinach until wilted.
- Adjust seasoning with salt and pepper if needed. Serve hot, garnished with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg