Directions
- 1Preheat the oven to 400℉ (200°C).
- 2Prepare a 9x13 inch baking dish with cooking spray.
- 3Dry the chicken with a paper towel and use a sharp knife to cut it into cubes.
- 4Add the chicken to the large baking dish and coat it in the olive oil and seasonings. Be sure all the chicken pieces are coated.
- 5Add the fresh garlic, basil, and sun-dried tomatoes.
- 6Then add the cherry tomatoes and spinach.
- 7Top with the dry orzo and chicken broth.
- 8Add the Greek yogurt and whisk it into the chicken broth until it’s dissolved.
- 9Stir everything together with a wooden spoon.
- 10Bake in the preheated oven for 35-40 minutes or until the orzo is tender and the chicken reaches an internal temperature of 165℉ (75°C).
- 11Stir in the parmesan cheese when it comes out of the oven and give it a quick taste.
- 12Add more salt as needed then let it set for 10-15 minutes before serving.
Ingredients
- 1 lb chicken breasts or chicken thighs
- 1 Tbsp extra virgin olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tsp Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.25 c fresh basil, chopped
- 4 cloves garlic, minced
- 1 pint cherry tomatoes
- 0.5 c sun-dried tomatoes
- 3 c baby spinach
- 1.5 c orzo pasta, dry
- 3 c chicken broth or chicken stock
- 0.25 c Greek yogurt
- 1 c shredded parmesan cheese
Equipment
9x13 inch baking dishsharp knifewooden spoon
Tips
- The sauce will be very liquidy when it first comes out of the oven. This is normal. It’ll thicken as it sets!
- Most creamy pasta recipes use heavy cream. I like to replace it with Greek yogurt which is lower in saturated fats and provides protein and calcium. You still get a super creamy end result because the starch from the pasta releases while being cooked in the chicken broth.
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