Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup orzo pasta
- 1 cup sun-dried tomatoes, chopped (packed in oil, drained)
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach, fresh or frozen
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Parmesan cheese for garnish (optional)
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, seasoning them with garlic powder, Italian seasoning, salt, and pepper. Cook until golden brown and fully cooked, about 5-7 minutes.
- Stir in the sun-dried tomatoes. Cook for another 2 minutes to let the flavors meld together.
- Add the orzo and chicken broth to the skillet. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Stir in the heavy cream and spinach. Cook for an additional 2-3 minutes until the spinach wilts and the sauce thickens slightly.
- Serve hot, garnished with Parmesan cheese if desired. Enjoy!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 480
- Fat: 24g
- Carbohydrates: 37g
- Protein: 32g