Ingredients:

  • 1.25 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 1.5 cups dried orzo pasta
  • 3 cups low-sodium chicken broth
  • 1 cup canned crushed tomatoes
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 3 tbsp tomato paste
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 small shallot, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat 2 tbsp olive oil in a large skillet and add the 1.25 lbs of chicken strips. Cook 5 minutes until golden and no longer pink.
  2. Remove chicken, add 1 tbsp butter, and sauté the diced shallot and 3 minced garlic cloves. Cook 2 minutes until softened and fragrant.
  3. Stir in 3 tbsp tomato paste, 1 tsp oregano, and 0.5 tsp smoked paprika. Fry for 1 minute until the oil turns bright red.
  4. Add 1.5 cups dried orzo to the pan. Stir constantly for 2 minutes until the edges look translucent.
  5. Pour in 3 cups chicken broth and 1 cup crushed tomatoes. Use a wooden spoon to scrape up all the brown bits.
  6. Bring to a boil, then reduce heat to medium low. Simmer for 10 minutes until the orzo is tender and liquid is mostly absorbed.
  7. Stir in 0.5 cup heavy cream and 0.5 cup Parmesan cheese. Stir vigorously for 1 minute until a glossy sauce forms.
  8. Fold in 2 cups fresh baby spinach and the cooked chicken. Stir for 30 seconds until the leaves are just wilted.
  9. Add 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust if needed before serving immediately.