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Ingredients
Scale
- 1.5 lb skinless, boneless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (divided)
- 1 cup uncooked orzo
- 5 cloves garlic, minced
- 10 oz cherry tomatoes, halved
- 2 cups chicken stock
- ¼ teaspoon salt
- 5 oz fresh spinach
- ½ cup heavy cream
- ¼ cup basil pesto
Instructions
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
- Sear seasoned chicken breasts for about 3 minutes on each side until golden, then set aside.
- In the same skillet, add orzo, minced garlic, and remaining olive oil; stir until orzo is light golden.
- Add chicken stock, half of the cherry tomatoes, and salt; bring to a boil then simmer until orzo is al dente.
- Fold in spinach and remaining tomatoes; cook until spinach wilts.
- Stir in heavy cream and basil pesto until well combined.
- Return chicken to the skillet and simmer until heated through.
Notes
Cutting the chicken into thinner strips ensures quicker cooking.
Stir the orzo periodically to prevent sticking.
Taste for seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 560
- Sugar: 4
- Sodium: 890
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 100