Creamy sun-dried tomato chicken & orzo

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Boneless skinless chicken breasts1 1/4 lb
• Dry orzo pasta1 1/2 cups
• Oil-packed sun-dried tomatoes, drained and chopped1/2 cup
• Low-sodium chicken broth3 cups
• Heavy cream1/2 cup
• Finely grated Parmesan3/4 cup
• Baby spinach5 oz
• Garlic cloves3
• Olive oil1 tbsp
• Italian seasoning1 1/2 tsp

How dinner comes together

1. 1

   Cut the chicken into 1-inch pieces and season with the Italian seasoning, 1/2 teaspoon salt and black pepper. Mince the garlic.

2. 2

   Heat the olive oil in the skillet over medium-high. Brown the chicken in one layer for 3–4 minutes; it will finish cooking later. Transfer it to a clean plate.

3. 3

   Add the garlic, sun-dried tomatoes and orzo to the skillet. Stir until fragrant and the orzo is lightly toasted, about 1 minute.

4. 4

   Pour in the broth, scrape up the browned bits and bring to a simmer. Cover and cook, stirring halfway, until the orzo is almost tender, 8–9 minutes.

5. 5

   Return the chicken and any juices. Simmer uncovered until the orzo is tender, the sauce is creamy and the largest chicken piece reaches 165°F, 3–5 minutes.

6. 6

   Take the skillet off the heat. Fold in the cream, spinach and Parmesan; rest 2 minutes so the sauce thickens before serving.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• Large deep skillet with lid
• Cutting board
• Instant-read thermometer