Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1.5 cups dry orzo pasta
- 3 cups chicken broth (low sodium preferred)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Sear the Chicken: Season the chicken pieces with salt, pepper, and paprika. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set it aside on a plate.
- Step 2: Sauté Aromatics: In the same pan, melt the butter. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant. Be careful not to burn the garlic.
- Step 3: Toast the Orzo: Add the dry orzo pasta directly to the pan with the onions and garlic. Stir frequently for 2 minutes to lightly toast the pasta. This adds a nutty flavor and helps the orzo maintain a better texture during the simmering process.
- Step 4: Simmer the Pasta: Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Step 5: Combine and Finish: Stir in the heavy cream, Parmesan cheese, and lemon juice. Add the cooked chicken back into the pan along with the fresh spinach. Stir constantly for 2 minutes until the spinach is wilted and the sauce is thick and creamy. Garnish with fresh parsley and serve immediately.
- Cook Time: 35 minutes
- Diet: Standard