Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup orzo pasta
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 2 tablespoons olive oil
- to serve Grated Parmesan cheese
Instructions
- Start by heating the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper, then brown them in the skillet for about 5-7 minutes on each side until golden.
- Remove the chicken and set aside. In the same skillet, add the garlic and sauté for about 30 seconds.
- Stir in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Add the orzo, sun-dried tomatoes, and Italian seasoning. Bring to a simmer.
- Return the chicken to the skillet and cover. Cook for about 10 minutes until the orzo is tender and the chicken is cooked through.
- Stir in the spinach and heavy cream until well combined. Let it simmer for another 2-3 minutes.
- Serve hot, topped with grated Parmesan cheese.
- Prep Time: 10
- Cook Time: 20