Description
A creamy and flavorful chicken orzo dish loaded with spinach, cherry tomatoes, and basil pesto for an easy weeknight dinner.
Ingredients
- 1 lb chicken breast, cut into strips
- 1 cup orzo pasta
- 4 cups chicken broth
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/4 cup basil pesto
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving (optional)
Instructions
1. Heat olive oil in a large skillet over medium heat. Season chicken strips with salt, pepper, and Italian seasoning. Cook for 6-8 minutes until browned and cooked through. Remove and set aside.
2. In the same skillet, sauté the minced garlic for 1-2 minutes until fragrant and lightly golden.
3. Add the orzo pasta to the skillet and stir to coat in the oil and garlic. Pour in the chicken broth and bring to a boil.
4. Reduce heat to a simmer and cook the orzo for 10-12 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
5. Stir in the heavy cream and basil pesto until creamy and fully combined.
6. Add the spinach and cherry tomatoes. Cook for 3-5 minutes until the spinach wilts and tomatoes soften.
7. Return the cooked chicken to the skillet and stir everything together until heated through.
8. Serve warm garnished with fresh basil leaves and grated Parmesan cheese if desired.
Notes
Use freshly grated Parmesan for the best flavor.
You can substitute chicken thighs for chicken breast if preferred.
Add red pepper flakes for a little heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg