Description
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon dried oregano
3 cloves garlic, minced
1 cup orzo pasta
2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Zest and juice of 1 lemon
1 cup baby spinach
1/4 teaspoon red pepper flakes (optional)
Fresh parsley for garnish
Directions:
Heat olive oil in a large skillet over medium heat. Add the chicken, season with salt, black pepper, garlic powder, and oregano, and cook for 5-6 minutes until
golden brown. Remove from the pan and set aside.
In the same skillet, add the minced garlic and orzo pasta. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and the orzo is lightly
toasted.
Pour in the chicken broth and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is
absorbed.
Stir in the heavy cream, Parmesan cheese, lemon zest, and lemon juice. Mix well until creamy.
Add the cooked chicken back to the skillet along with the baby spinach and red pepper flakes (if using). Stir until the spinach is wilted and everything is
well combined.
Remove from heat and garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 450 per serving | Servings: 4
