Tuscan Chicken Orzo
Tuscan Chicken Orzo
Ingredients
- 1 1/2 lbs chicken breast, raw, skinless, diced
- 1 1/2 cups orzo pasta, dry
- 3 cups chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1/2 onion, medium, diced
- 1 red bell pepper, diced
- 3 teaspoons minced garlic
- 1/2 block reduced-fat cream cheese, (4 oz)
- 1/2 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Dice the chicken breast into bite-sized pieces. Season the diced chicken with 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Heat a large skillet or pot over medium-high heat. Cook the seasoned chicken until it is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 10 min
- 2
In the same skillet, add a small amount of olive oil if needed. Add the diced onion, diced red bell pepper, chopped sun-dried tomatoes, and minced garlic. Sauté for 3-5 minutes until the vegetables soften. Stir in the dry orzo pasta and toast for 1-2 minutes, stirring constantly, until lightly golden.
⏱️ 8 min
- 3
Pour in the chicken broth and return the cooked chicken to the skillet. Stir well. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min
- 4
Remove the skillet from the heat. Stir in the reduced-fat cream cheese, grated Parmesan cheese, and baby spinach. Continue to stir until the cream cheese is melted and the spinach has wilted, creating a creamy sauce.
⏱️ 5 min
- 5
Taste and adjust seasoning with the remaining 1 teaspoon of Italian seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, if desired. Divide the Tuscan chicken orzo into 4 equal servings. Serve immediately or store in an airtight container for meal prep.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tuscan Chicken Orzo
- 1 1/2 lbs chicken breast, raw, skinless, diced
- 1 1/2 cups orzo pasta, dry
- 3 cups chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1/2 onion, medium, diced
- 1 red bell pepper, diced
- 3 teaspoons minced garlic
- 1/2 block reduced-fat cream cheese, (4 oz)
- 1/2 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Dice the chicken breast into bite-sized pieces. Season the diced chicken with 1 teaspoon of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Heat a large skillet or pot over medium-high heat. Cook the seasoned chicken until it is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 10 min - 2
In the same skillet, add a small amount of olive oil if needed. Add the diced onion, diced red bell pepper, chopped sun-dried tomatoes, and minced garlic. Sauté for 3-5 minutes until the vegetables soften. Stir in the dry orzo pasta and toast for 1-2 minutes, stirring constantly, until lightly golden.
⏱️ 8 min - 3
Pour in the chicken broth and return the cooked chicken to the skillet. Stir well. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min - 4
Remove the skillet from the heat. Stir in the reduced-fat cream cheese, grated Parmesan cheese, and baby spinach. Continue to stir until the cream cheese is melted and the spinach has wilted, creating a creamy sauce.
⏱️ 5 min - 5
Taste and adjust seasoning with the remaining 1 teaspoon of Italian seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, if desired. Divide the Tuscan chicken orzo into 4 equal servings. Serve immediately or store in an airtight container for meal prep.
⏱️ 5 min