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janinetremblay
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Ingredients:
1 pound chicken breast, diced
1 cup orzo pasta
2 cups chicken broth
1 cup heavy cream
2 cups fresh spinach
1 cup cherry tomatoes, halved
½ cup basil pesto
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Grated Parmesan cheese for serving
Directions:
In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add the orzo pasta and stir to coat in the oil. Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
Stir in the heavy cream, fresh spinach, cherry tomatoes, and basil pesto. Cook for an additional 2-3 minutes, or until the spinach is wilted and the mixture is creamy. Return the cooked chicken to the skillet and stir to combine.
Serve hot, topped with grated Parmesan cheese.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings