Name: Creamy Chicken Orzo with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound chicken breasts, cut into bite-sized pieces; ½ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon garlic powder; 2 Tablespoons oil from the sun-dried tomatoes jar; ¾ cup sun-dried tomatoes, oil drained and reserved; 2 teaspoons Italian seasoning; 1 teaspoon paprika; ¼ teaspoon salt; ¼ teaspoon pepper; 3 cloves garlic, minced; 2 ¾ cups low-sodium chicken broth; 1 cup orzo pasta, measured uncooked; ½ cup heavy cream; 2 cups packed baby spinach; ½ cup freshly grated or shredded parmesan cheese, plus more for garnish

Description

A delicious creamy chicken orzo recipe featuring sun-dried tomatoes and spinach.

Ingredients

Scale

1 pound chicken breasts, cut into bite-sized pieces
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
2 Tablespoons oil from the sun-dried tomatoes jar
¾ cup sun-dried tomatoes, oil drained and reserved
2 teaspoons Italian seasoning
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon pepper
3 cloves garlic, minced
2 ¾ cups low-sodium chicken broth
1 cup orzo pasta, measured uncooked
½ cup heavy cream
2 cups packed baby spinach
½ cup freshly grated or shredded parmesan cheese, plus more for garnish

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Instructions

In a bowl add 1 pound chicken breasts, cut into bite-sized pieces. Sprinkle ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder over the top. Toss to combine.
In a large skillet set over medium heat, add 2 Tablespoons oil from the sun-dried tomatoes jar. Once hot, add the chicken pieces and cook for 3-4 minutes; it won’t be cooked through.
Add the garlic, ¾ cup sun-dried tomatoes, 2 teaspoons Italian seasoning, 1 teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir and cook for an additional 3-4 minutes. Then add in 3 cloves garlic, minced and cook just until fragrant (about 30 seconds).
Add 2 ¾ cups low-sodium chicken broth and 1 cup orzo pasta and stir. Bring the mixture to a boil, reduce the heat to a gentle simmer, cover, and cook for 10-13 minutes. Stir every few minutes to make sure the orzo doesn’t stick or burn to the bottom of the pan.
Once the orzo is tender, add ½ cup heavy cream, 2 cups packed baby spinach, and ½ cup freshly grated or shredded parmesan cheese. Stir and let sit until the spinach is a little wilted.
Remove from the heat and sprinkle with a little more grated parmesan to garnish. Then serve!

Notes

This recipe can be made with chicken thighs or tenders if preferred.
Consider chopping the sun-dried tomatoes if they are large.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 35g
Cholesterol: 120mg