Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
- In the same skillet, melt butter. Add garlic and sauté for about 1 minute until fragrant.
- Stir in sun-dried tomatoes and cook for another minute.
- Add orzo and stir to coat. Pour in chicken broth and heavy cream. Stir well and bring to a gentle simmer.
- Let it simmer uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and sauce is creamy.
- Reduce heat to low. Add parmesan cheese and spinach. Stir until spinach wilts.
- Return the chicken to the skillet, stir well, and heat through.
- Serve hot with your favorite side or salad.
Nutrition
Notes
This dish is versatile; feel free to substitute sun-dried tomatoes with roasted red peppers or tweak ingredients to your taste.
