Description
A vibrant Italian dish featuring tender chicken, fresh spinach, and tangy sun-dried tomatoes in a creamy sauce.
Ingredients
Scale
- 2 chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat the olive oil in a large pan over medium heat. Season the chicken breasts with salt and pepper, then cook until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.
- Add minced garlic to the same pan and sauté until fragrant, about 30 seconds. Add chopped sun-dried tomatoes and cook for about 2 minutes.
- Stir in the orzo pasta and chicken broth. Bring to a simmer and cook for 8-10 minutes until orzo is tender.
- Pour in the heavy cream and mix in the grated Parmesan cheese. Stir until melted and creamy.
- Add fresh spinach to the pan, allowing it to wilt. Return the chicken to the pan to heat through. Adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh basil.
Notes
For a gluten-free version, substitute orzo with gluten-free pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg