Directions
- 1Pat chicken dry and cut into cubes.
- 2Add olive oil to a large, deep skillet over medium-high heat.
- 3Once the pan is hot, add the chicken.
- 4Stir and cook for 2-3 minutes until the edges start to cook.
- 5Add in the sun-dried tomatoes, garlic, italian seasoning, paprika, salt & black pepper.
- 6Cook for 3-4 minutes more, then add the orzo and broth and stir well.
- 7Reduce heat to medium.
- 8Cover 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.
- 9Once the orzo is cooked through, add the coconut milk/cream and spinach and stir another minute until the spinach is wilted.
- 10Then add in the parmesan cheese and stir once more.
- 11Remove from heat, plate and enjoy!
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut up 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
- 2.5 cups chicken broth
- 0.75 cup full fat coconut milk or heavy cream
- 2 large handfuls fresh spinach
- 0.75 cup parmesan cheese, freshly grated
Equipment
large, deep skillet
Tips
- Remove the cover every few minutes to stir and ensure nothing sticks to the bottom of the pan while the orzo cooks.
- Your orzo might need a little more time to cook through, and that’s ok.
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