Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup orzo pasta
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes (packed in oil)
- 1 cup heavy cream
- 3 cloves garlic (minced)
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Dice the chicken into bite-sized pieces. Mince the garlic and chop the sun-dried tomatoes.
- In a large skillet over medium heat, add olive oil and sauté the chicken until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute, then stir in sun-dried tomatoes.
- Pour in the chicken broth and bring to a boil. Stir in orzo pasta, reduce heat to low, cover, and simmer until orzo is al dente, approximately 10-12 minutes.
- Stir in heavy cream and fresh spinach until wilted and the sauce thickens.
- Serve hot with extra sun-dried tomatoes for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg