Description
A creamy, comforting dish featuring tender chicken breasts in a rich sauce with orzo pasta, spinach, and sun-dried tomatoes.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- In a large pan, heat the olive oil over medium heat. Season the chicken breasts liberally with salt and pepper. Cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove from the pan and let it rest for a few minutes.
- In the same pan, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the orzo pasta to the pan and stir for another minute. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook the orzo according to package instructions, about 8-10 minutes.
- Once the orzo is cooked, reduce heat to low and add in the fresh spinach, chopped sun-dried tomatoes, and grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into a creamy sauce.
- Slice the cooked chicken and return it to the pan, mixing well to combine flavors.
- Serve warm in bowls, garnished with fresh basil if desired.
Notes
For a lighter version, substitute half the heavy cream with Greek yogurt. Store leftovers in an airtight container for up to 3 days. Reheat on the stove, adding a splash of broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg