Description
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 1/2 cups orzo pasta
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups baby spinach
1/2 teaspoon red pepper flakes (optional)
1/2 cup shredded mozzarella cheese
Directions:
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken, salt, black pepper, and Italian seasoning. Cook for 5-6 minutes until the
chicken is lightly browned.
Stir in the garlic and sun-dried tomatoes, cooking for another minute until fragrant.
Add the orzo, chicken broth, and heavy cream. Stir well and bring to a gentle simmer.
Reduce heat to low and let cook for 5-7 minutes, stirring occasionally, until the orzo begins to soften.
Stir in the Parmesan cheese, baby spinach, and red pepper flakes (if using). Mix until the spinach wilts.
Sprinkle mozzarella cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let sit for 5 minutes before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 450 kcal per serving | Servings: 4
