Description
1 cup orzo pasta
2 tbsp olive oil
2 boneless, skinless chicken breasts, diced
1 small onion, diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
2 cups baby spinach
1½ cups chicken broth
½ cup heavy cream
½ cup grated parmesan cheese
½ tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
Directions:
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced chicken, season with salt, black pepper, and oregano, and cook until golden brown and
fully cooked. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the diced onion until soft, about 3 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the cherry tomatoes and cook until they start to soften, about 2 minutes.
Pour in the chicken broth and bring to a gentle simmer. Stir in the orzo pasta and cook for 8-10 minutes, stirring occasionally, until the orzo is tender.
Reduce heat to low and stir in the heavy cream, parmesan cheese, and basil. Return the cooked chicken to the skillet and mix well.
Add the baby spinach and stir until wilted. Taste and adjust seasoning if needed.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 400 per serving Servings: 4 servings
