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Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken breasts, cut into 1-inch chunks
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste (approximately 3/4 teaspoon salt)
- 1/2 cup diced yellow onion
- 3/4 teaspoon garlic powder or 2 cloves minced garlic
- 5 ounces baby spinach
- 24-ounce jar marinara sauce
- 2 1/2 cups water
- 1 tablespoon balsamic vinegar (optional)
- 2 tablespoons chopped basil leaves
- 12 ounces uncooked orzo
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium-high heat and cook chicken until browned, about 5-7 minutes.
- Sauté diced onion and spinach in the same pot for 2-3 minutes.
- Add marinara sauce and water; stir in balsamic vinegar and basil, then bring to a boil.
- Stir uncooked orzo into the pot and simmer for 15-20 minutes, stirring occasionally.
- Return cooked chicken to the pot, stir in half of the shredded cheeses, and adjust seasonings.
- Sprinkle remaining cheeses on top, cover, and cook for 1 more minute to melt.
Notes
Avoid overcooking the chicken for better texture.
Stir frequently while cooking orzo to prevent sticking.
Taste and adjust seasonings as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 6
- Sodium: 700
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 85