Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1.5 cups dry orzo pasta
  • 3 cups low-sodium chicken broth
  • 0.5 cup light cream
  • 0.5 cup freshly grated Parmesan cheese
  • 4 cups fresh baby spinach, packed and roughly chopped
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the 1.5 lbs chicken breast dry with paper towels and season with 0.5 tsp salt and 0.5 tsp cracked black pepper.
  2. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add chicken and cook for 5 minutes until golden and slightly charred. Remove chicken and set aside.
  3. Lower heat to medium. Add 1 medium diced yellow onion. Cook for 3 minutes until translucent and soft.
  4. Stir in 4 cloves minced garlic, 1 tsp dried oregano, and 0.5 tsp red pepper flakes. Cook for 1 minute until fragrant.
  5. Add 1.5 cups dry orzo pasta to the pan. Stir constantly for 1 minute until the pasta smells nutty.
  6. Pour in 3 cups low sodium chicken broth. Use your spoon to scrape the bottom of the pan vigorously.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 8-10 minutes until the liquid is mostly absorbed and orzo is tender.
  8. Stir the cooked chicken back into the pan.
  9. Stir in 0.5 cup light cream and 0.5 cup freshly grated Parmesan cheese. Cook for 1-2 minutes until the sauce is thick and glossy.
  10. Fold in 4 cups fresh baby spinach and 1 tbsp lemon juice. Stir for 30 seconds until the spinach is wilted and bright green.