Directions
- 1Dice 16 ounces of chicken breast and set aside.
- 2In a large pan, add 1 tablespoon of olive oil and minced garlic. Let the garlic cook.
- 3Add diced chicken to the pan and cook until fully cooked.
- 4Add 1 cup of drained sun-dried tomatoes, paprika, garlic powder, onion powder, Italian seasonings, crushed red pepper, salt, and pepper. Mix well.
- 5Add 8 ounces of orzo and 3 cups of sodium free chicken broth. Stir and cover the pan.
- 6Let it cook on medium heat for 12 minutes. Remove the cover every couple of minutes to stir and ensure nothing sticks to the bottom of the pan.
- 7Once the orzo is cooked through, add 1 cup of almond milk and ½ cup of parmesan cheese. Stir in.
- 8Add 2 cups of fresh spinach. Stir for another minute until the spinach is wilted down.
- 9Remove from heat.
Ingredients
- 16 oz chicken breast
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1 cup sun-dried tomatoes
- 0 paprika
- 0 garlic powder
- 0 onion powder
- 0 Italian seasoning
- 0 crushed red pepper
- 0 salt
- 0 black pepper
- 8 oz orzo
- 3 cups sodium free chicken broth
- 1 cup almond milk
- 0.5 cup parmesan cheese
- 2 cups fresh spinach
Equipment
large pan
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