Ingredients
Method
Preparation
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large pan over medium-high heat and sear the chicken for about 5-6 minutes per side until golden brown.
Cooking
- Remove the chicken from the pan and add 2 cups of low-sodium chicken broth, bringing it to a simmer.
- Stir in the orzo pasta and cook for about 10 minutes, stirring occasionally until al dente.
- Return the chicken to the pan and add 1 cup of heavy cream, garlic powder, and Italian seasoning.
- Let it simmer for about 5-7 minutes.
- Fold in the chopped spinach and let it wilt for about 2 minutes.
- Sprinkle in ½ cup of grated Parmesan cheese, stirring until melted and combined.
- Taste for seasoning, adding more salt or pepper if necessary.
- Serve warm, adding more cheese on top if desired.
Notes
Try adding sun-dried tomatoes for an extra kick. Customize with other vegetables like bell peppers or asparagus. Serve with fresh herbs or a drizzle of olive oil for added freshness.
