Creamy Orzo with Tuscan Chicken by
Ingredients
2 lbs boneless, skinless chicken breast
2 Tbsp unsalted butter
1 medium onion
4 cloves minced garlic
1 cup grape or cherry tomatoes
1 cup sun dried tomatoes, drained and chopped
1 cup baby spinach leaves
1 cup orzo pasta
2 cups chicken broth
1 cup half and half
Canola oil
Italian seasoning
Parmesan cheese
Fresh basil leaves
Salt
Pepper
Instructions
1. Preheat oven to 350 degrees. Prepare and grease a baking sheet.
2. In a large pot, coat bottom with oil and heat over medium-high heat until shimmering. Sear chicken breast on both sides, 2-3 minutes each side.
3. Remove chicken from pot, and add to greased baking sheet. Place in oven.
4. Add butter to pot. Once bubbling has subsided, add onion and garlic and deglaze bottom of pot. Saute until onion is translucent, 3-5 minutes.
5. Add all tomatoes, spinach, orzo, and saute for an additional 2-3minutes.
6. Add chicken broth, half and half, and seasonings to pot. Mix to combine.
7. Remove chicken from oven, and nestle in the sauce.
8. Cover pot, and let simmer for 10-15 minutes until orzo is fully cooked. Add parmesan, and serve.
2. In a large pot, coat bottom with oil and heat over medium-high heat until shimmering. Sear chicken breast on both sides, 2-3 minutes each side.
3. Remove chicken from pot, and add to greased baking sheet. Place in oven.
4. Add butter to pot. Once bubbling has subsided, add onion and garlic and deglaze bottom of pot. Saute until onion is translucent, 3-5 minutes.
5. Add all tomatoes, spinach, orzo, and saute for an additional 2-3minutes.
6. Add chicken broth, half and half, and seasonings to pot. Mix to combine.
7. Remove chicken from oven, and nestle in the sauce.
8. Cover pot, and let simmer for 10-15 minutes until orzo is fully cooked. Add parmesan, and serve.