Directions
- 1Add olive oil to a large, deep skillet over medium-high heat.
- 2Pat chicken dry and cut into cubes. Once the pan is hot, add the chicken. Stir and cook for 2-3 minutes until the edges start to cook.
- 3Add in the sun dried tomatoes, garlic, Italian seasoning, paprika, salt & black pepper.
- 4Cook for 3-4 minutes more, then add the orzo and broth and stir well. Reduce heat to medium.
- 5Cover the skillet and cook for 12 minutes, removing the cover every few minutes to stir and ensure nothing sticks to the bottom of the pan.
- 6Once the orzo is cooked through, add the coconut milk/cream and spinach and stir another minute until the spinach is wilted, then add in the parmesan cheese and stir once more.
- 7Remove from heat, plate and enjoy!
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into cubes
- 2 tb olive oil
- 4 cloves garlic, mashed
- 0.75 cup sun-dried tomatoes, in oil, drained
- 2 tsp italian seasoning
- 2 tsp paprika
- 0.5 tsp kosher salt
- 1 tsp ground black pepper
- 1 cup orzo
- 2.75 cups chicken broth or water
- 0.75 cup full fat coconut milk or heavy cream
- 2 handfuls fresh spinach
- 0.75 cup parmesan cheese, freshly grated
Equipment
large deep skilletwooden spoonspoonmeasuring cup
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