INGREDIENTS
Chicken
- 4 boneless skinless chicken breasts about 2 lbs
- 1 tablespoon oil
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
Orzo pasta
- 1 cup cherry tomatoes
- 3 cloves garlic
- 2½ cups low sodium chicken broth
- ⅓ cup heavy cream
- ¼ cup sun dried tomatoes drained and sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups uncooked orzo pasta 250 grams
- 1½ cups fresh spinach roughly chopped
- ¼ cup Parmesan freshly grated
DIRECTIONS
Chicken
- Place chicken breasts on a cutting board and cover with plastic wrap. Use a rolling pin to pound the thick ends so they are an even thickness.
- Preheat a large skillet to medium-high heat. Add the oil.
- Stir together the salt, Italian seasoning, paprika, and pepper and sprinkle over both sides of the chicken.
- Sear chicken on both sides until golden brown. Remove and keep warm.
Orzo pasta
- To the same skillet, add the tomatoes and cook 3-4 minutes until they start to blister.
- Add the garlic and cook 1 minute.
- Stir in chicken broth, cream, sun dried tomatoes, salt and pepper and bring to a boil.
- Stir in the orzo, and add the chicken back on top of the orzo. Reduce heat to medium-low. Cover and simmer for 8-10 minutes until the orzo is al dente.
- Stir in spinach and Parmesan before serving.
*Note that it may look quite thin right after you finish cooking but it will thicken considerably in the first 10 minutes as it sits off the heat.