Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 cloves fresh garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken for 6-7 minutes on each side until golden brown and cooked through; remove from skillet and let rest.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Stir in orzo pasta and chicken broth; bring to a gentle boil then reduce to a simmer. Cook orzo until al dente (about 10 minutes).
- Stir in heavy cream and Parmesan cheese until melted and creamy.
- Return sliced chicken to the skillet along with spinach; cook for an additional 2-3 minutes until spinach wilts.
- Serve warm, garnished with extra Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg