Description
A heartwarming dish featuring chicken, creamy orzo, fresh spinach, and sun-dried tomatoes, perfect for any occasion.
Ingredients
Scale
- 4 chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach
- 1/2 cup sun-dried tomatoes
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Season the chicken breasts with salt and pepper, add them to the pan, and cook until browned and cooked through, approximately 6-7 minutes per side.
- Remove the chicken from the pan and set aside. In the same pan, add minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the chicken broth, then add orzo and sun-dried tomatoes. Bring to a gentle boil, reduce heat, cover, and simmer for about 10-12 minutes or until orzo is tender.
- Stir in heavy cream, grated Parmesan cheese, and fresh spinach. Mix until spinach wilts and everything combines.
- Return the cooked chicken to the pan, coating it in the sauce. Let it simmer for another 2-3 minutes to warm through.
- Serve hot, garnished with fresh basil.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg