Description
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup orzo pasta
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 cups chicken broth
½ cup whole milk ricotta cheese
¼ cup grated Parmesan cheese
Zest of 1 lemon
2 cups fresh spinach, chopped
2 tablespoons fresh basil, chopped
Directions:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chicken, season with salt, pepper, and oregano, and cook until golden brown and fully
cooked, about 5-7 minutes. Remove and set aside.
In the same skillet, add the remaining olive oil and sauté onion until soft, about 2 minutes. Stir in garlic and orzo, cooking for another minute.
Pour in the chicken broth, scraping the bottom of the skillet. Bring to a simmer and cook until the orzo is tender, about 10 minutes, stirring occasionally.
Reduce heat to low and stir in ricotta, Parmesan, and lemon zest. Mix until creamy.
Add cooked chicken back to the skillet along with the spinach, stirring until wilted.
Remove from heat, sprinkle with fresh basil, and serve warm.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 420 kcal per serving
Servings: 4
