Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 ½ lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Italian seasoning (5ml)
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced (about 1 cup)
  • 1 cup (200g) uncooked orzo pasta
  • ½ cup (80g) sun-dried tomatoes packed in oil, drained and chopped
  • 3 cups (720ml) low-sodium chicken broth
  • ½ cup (120ml) heavy cream
  • 2 cups (60g) packed baby spinach
  • ½ cup (50g) grated Parmesan cheese, plus extra for serving
  • Fresh basil or parsley, chopped, for garnish (optional)
  • Crushed red pepper flakes, for a little heat (optional)

Instructions:

  1. Season chicken with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove from the pan and set aside.
  3. In the same pan, sauté onion until softened. Add garlic and cook until fragrant (but not burnt!).
  4. Stir in orzo and sun-dried tomatoes. Cook, stirring occasionally, until orzo is lightly toasted.
  5. Add chicken broth and bring to a gentle boil. Reduce heat, cover, and simmer until orzo is tender and most of the liquid is absorbed.
  6. Stir in heavy cream, Parmesan cheese, and cooked chicken.
  7. Add spinach and cook until wilted.
  8. Taste and adjust seasoning with salt and pepper. Garnish with fresh basil or parsley and a pinch of red pepper flakes (if desired). Serve immediately.