Description
A delightful dish that brings the sun-soaked flavors of Italy to your table with tender chicken, creamy sauce, and orzo pasta.
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 tablespoons olive oil
- Salt and pepper to taste
- Italian seasoning to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5-7 minutes per side. Remove and set aside.
- Add sun-dried tomatoes and spinach to the skillet, sautéing until the spinach is wilted.
- Stir in the orzo and chicken broth, bringing to a simmer. Cook for about 10 minutes, or until the orzo is tender and most of the liquid has absorbed. Stir occasionally.
- Mix in heavy cream and parmesan cheese until melted and combined.
- Slice the cooked chicken and nestle it into the orzo mixture. Cook for a couple more minutes to heat through.
- Serve warm, garnished with additional parmesan and parsley if desired.
Notes
Feel free to load in additional vegetables like bell peppers, zucchini, or mushrooms for more flavor and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg