Paprika-seasoned chicken breasts, tomatoes, spinach, and pesto make this Orzo dish quite a delight. Savory and saucy, this recipe is a hit with family and friends!

Ingredients

For the Chicken:

• 1.5 pounds chicken breasts
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning mix
• Salt and pepper
• 2 tablespoons Olive Oil

For the Orzo

• 1 cup uncooked Orzo
• 5 cloves minced garlic
• 1 tablespoon Olive Oil
• 10 ounces cherry tomatoes, halved
• 2 cups chicken stock
• 1/4 teaspoon salt
• 5 ounces spinach
• 1/2 cup heavy cream
• 1/2 cup basil pesto

Process

1. Slice the chicken breasts into evenly-sized strips. Season with the paprika, Italian seasoning, salt, and pepper.
2. Place the olive oil into a large skillet and turn the heat to medium. Once the oil is hot, cook the chicken strips for about 3 minutes per side, or to an internal temperature of 165 degrees.
3. Remove the chicken from the skillet and set it aside, out of reach of any household predators such as cats or dogs.
4. Put the skillet back on the heat. Add the olive oil and let it heat up for a minute or two.
5. Add the uncooked orzo and garlic to the oil. Cook for about two minutes, until the orzo is toasted.
6. Add the chicken stock, half of the tomatoes, and the salt. Bring the mix to a boil and then reduce to a simmer and cook for 5-10 minutes, stirring occasionally to prevent the orzo from sticking.
7. Add the spinach and remaining cherry tomatoes, and then stir until the spinach is wilted.
8. Add the heavy cream and basil pesto to the skillet and stir to combine.
9. Add the chicken back to the skillet and cook for about two more minutes.
10. Serve and enjoy!

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