Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes (oil-packed), drained and chopped
  • 1 tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup dry orzo pasta
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 0.25 cup fresh basil ribbons for garnish

Instructions:

  1. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Season cubed chicken with salt and pepper.
  2. Add chicken to the pot in a single layer. Sear until golden-brown on all sides (about 5 minutes). Remove chicken and set aside.
  3. Lower heat to medium. Add diced onions to the residual fat and cook until translucent and soft.
  4. Stir in the minced garlic, chopped sun-dried tomatoes, and tomato paste. Sauté for 1-2 minutes until fragrant and the paste darkens slightly.
  5. Pour in the chicken broth. Add oregano, red pepper flakes, and dry orzo. Bring to a gentle simmer and cook until orzo is al dente (about 8-10 minutes).
  6. Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the broth is silken.
  7. Add the seared chicken back into the pot along with the baby spinach. Stir until the spinach is wilted and the chicken is cooked through.
  8. Garnish with fresh basil ribbons and serve immediately.