Our fascination with the humble Orzo pasta continues. This recipe blends a subtly spiced chicken with a creamy basil-flavored sauce, spinach, and cherry tomatoes. It was delicious with garlic bread!

Ingredients

Chicken

• 1.5 pound chicken breast, sliced into strips and then halved
• 1 tsp. smoked paprika
• 1 tsp. Italian seasoning
• 1/2 tsp. garlic salt
• 1/2 tsp. black pepper
• 2 tbsp. olive oil

Orzo

• 1 cup orzo
• 1.5 tbsp minced garlic
• 1 tbsp. olive oil
• 10 oz. cherry tomatoes, sliced into halves
• 2 cups chicken broth
• 1/2 tsp. garlic salt
• 5 oz. spinach
• 1/2 cup heavy cream
• 1/4 cup basil pesto
• 1/4 cup parmesan cheese

Process

1. Season the sliced chicken breasts with the paprika, Italian seasoning, garlic salt, pepper, and oil
2. Place a large skillet over medium heat. When hot, add the olive oil and seasoned chicken to the pan.
3. Cook until no longer pink, about 5 minutes. Transfer the chicken from the skillet to a plate and set it aside.
4. In the same skillet: add 1 tbsp olive oil, then add the uncooked orzo and garlic. Stir with a wooden spoon to keep the orzo from burning onto the pan. Cook about two minutes.
5. Add the chicken broth, tomatoes, and spinach to the pan and stir. Cook for about ten minutes, stirring occasionally to prevent the pasta from sticking.
6. Add the heavy cream and basil pesto to the skillet. Stir to combine.
7. Once the orzo is tender, add the chicken back to the skillet. Let it bubble and combine for a minute or so, then spoon into bowls and serve!

Did you enjoy this Orzo recipe? Check out our recipes page for more!