Description
A delightful dish that combines tender chicken and orzo pasta in a rich creamy sauce, bringing Mediterranean flavors to your table.
Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, packed
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Cook the Orzo: Start by boiling a pot of salted water and cook the orzo according to package instructions (8-10 minutes). Drain and set aside.
- Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned, about 6-7 minutes. Remove chicken and set aside.
- Add Vegetables: In the same skillet, add diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute.
- Create the Sauce: Add cherry tomatoes and spinach to the skillet; cook until spinach is wilted. Pour in chicken broth and heavy cream, then add dried oregano. Bring to a simmer.
- Combine: Add cooked orzo and chicken back into the skillet, mixing until well combined and heated through.
- Garnish and Serve: Top with fresh parsley and Parmesan cheese, and serve warm.
Notes
For a lighter option, substitute half the heavy cream with Greek yogurt. Use fresh spinach for better texture.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg