Tuscan Orzo with Chicken l The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/one-pa...

Ingredients
Chicken
▢4 boneless skinless chicken breasts about 2 lbs
▢1 tablespoon oil
▢½ teaspoon salt
▢½ teaspoon Italian seasoning
▢¼ teaspoon paprika
▢⅛ teaspoon black pepper
Orzo pasta
▢1 cup cherry tomatoes
▢3 cloves garlic
▢2½ cups low sodium chicken broth
▢⅓ cup heavy cream
▢¼ cup sun dried tomatoes drained and sliced
▢½ teaspoon salt
▢¼ teaspoon black pepper
▢1½ cups uncooked orzo pasta 250 grams
▢1½ cups fresh spinach roughly chopped
▢¼ cup Parmesan freshly grated

Instructions
Chicken
Place chicken breasts on a cutting board and cover with plastic wrap. Use a rolling pin to pound the thick ends so they are an even thickness.
Preheat a large skillet to medium-high heat. Add the oil.
Stir together the salt, Italian seasoning, paprika, and pepper and sprinkle over both sides of the chicken.
Sear chicken on both sides until golden brown. Remove and keep warm.
Orzo pasta
To the same skillet, add the tomatoes and cook 3-4 minutes until they start to blister.
Add the garlic and cook 1 minute.
Stir in chicken broth, cream, sun dried tomatoes, salt and pepper and bring to a boil.
Stir in the orzo, and add the chicken back on top of the orzo. Reduce heat to medium-low. Cover and simmer for 8-10 minutes until the orzo is al dente.
Stir in spinach and Parmesan before serving. *Note that it may look quite thin right after you finish cooking but it will thicken considerably in the first 10 minutes as it sits off the heat.