Creamy Tuscan Chicken Orzo Skillet
Serves 4
Directions
- 1Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook until golden and cooked through. Remove from the skillet and set aside.
- 2Reduce the heat to medium and add the sun-dried tomato oil, garlic, and chopped sun-dried tomatoes. Cook for about 1 minute until fragrant, then stir in the dry orzo and cook for another minute.
- 3Pour in 2 1/2 cups of bone broth, scraping up any browned bits from the pan. Bring to a gentle simmer and cook until the orzo is tender, stirring frequently. Add the remaining broth as needed.
- 4Stir in the spinach until wilted, then turn the heat to low. Add the blended cottage cheese, lemon zest, and chicken, including any juices. Stir gently until creamy and warmed through without boiling.
Ingredients
- 1 1/2 pounds chicken breast, cubed
- 1 tbsp olive oil
- to taste salt (optional)
- to taste black pepper (optional)
- 1 1/2 tsp sun-dried tomato oil
- 3 garlic clove, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cup gluten-free orzo
- 2 1/2–3 cup chicken bone broth
- 1 cup cottage cheese, blended smooth
- 1 whole lemon zest
- 2 1/2 cup baby spinach
Equipment
large skilletwooden spoon
