Tuscan Chicken with Parmesan Orzo
A creamy and hearty dish combining tender chicken, sun-dried tomatoes, and vibrant spinach with orzo pasta and parmesan cheese, making it perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup sun-dried tomatoes, chopped
- 2 cups spinach
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat. Add the chicken and season with salt and pepper. Cook until browned and cooked through.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the sun-dried tomatoes and spinach, cooking until the spinach is wilted.
- Add the orzo pasta and chicken broth to the skillet. Bring to a boil, then reduce heat and simmer for about 10-12 minutes, or until the orzo is cooked.
- Stir in the heavy cream and parmesan cheese, mixing until the cheese is melted and the sauce is creamy.
- Serve hot, garnished with fresh basil if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet with a splash of broth to maintain creaminess. For longer storage, freeze for up to three months.