Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
- 2 tsp Italian seasoning blend
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping garlic and dicing tomatoes.
- In a large skillet over medium-high heat, heat olive oil. Season chicken with salt and pepper, then sear until golden brown on both sides (about 5-7 minutes per side). Remove chicken from the pan.
- Add minced garlic to the skillet and sauté until fragrant (about 30 seconds). Add diced tomatoes with juices, scraping the bottom of the pan.
- Pour in heavy cream and Italian seasoning; stir gently and bring to a simmer. Add fresh spinach until wilted (roughly 2 minutes).
- Stir in uncooked orzo pasta and return chicken to the pan. Add enough water or broth to cover everything by one inch, then bring to a boil.
- Reduce heat to low, cover, and cook for about 15 minutes until orzo is tender and has absorbed most of the liquid.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 600
- Sugar: 4g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 130mg