Ingredients
- Chicken breasts (boneless, skinless): 1.5 pounds, cut into 1-inch pieces
- Orzo pasta: 1 cup
- Chicken broth: 2 cups
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Sun-dried tomatoes (oil-packed): 1/2 cup, drained and chopped
- Fresh spinach: 5 ounces
- Parmesan cheese: 1/4 cup, grated
Instructions
- Step 1: Heat olive oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste. Remove chicken from the skillet and set aside.
- Step 2: Add minced garlic and sun-dried tomatoes to the skillet and cook for 1 minute, until fragrant.
- Step 3: Stir in orzo pasta and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked through and the liquid is absorbed.
- Step 4: Stir in fresh spinach until wilted, about 1-2 minutes.
- Step 5: Return the cooked chicken to the skillet and stir to combine.
- Step 6: Stir in Parmesan cheese. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth to prevent drying, or microwave in 30-second intervals, stirring in between.
- Serve this orzo dish alongside a simple green salad for a complete and satisfying meal.
- Don't skip draining the sun-dried tomatoes; their concentrated flavor shines without the excess oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American