# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon dried Italian herbs
05 - 2 tablespoons olive oil
→ Vegetables and Aromatics
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
09 - 2 cups baby spinach, roughly chopped
→ Orzo and Sauce
10 - 1 cup orzo pasta
11 - 2 cups low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon crushed red pepper flakes, optional
→ Garnish
15 - Fresh basil leaves for serving
16 - Extra Parmesan cheese for serving
# How to Make:
01 - Season chicken pieces with salt, pepper, and dried Italian herbs, distributing evenly across all pieces.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken and sauté for 5-7 minutes until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add diced onion and sauté for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sliced sun-dried tomatoes and cook for 1 minute to incorporate flavors.
05 - Add orzo pasta and stir thoroughly to coat with oil and aromatic mixture.
06 - Pour in chicken broth and stir well, scraping up browned bits from the pan bottom. Reduce heat to medium-low.
07 - Add heavy cream and return cooked chicken to the skillet. Simmer uncovered, stirring occasionally, for 8-10 minutes until orzo is tender and sauce thickens.
08 - Stir in Parmesan cheese and chopped spinach. Cook for 2-3 minutes until spinach wilts and cheese melts completely. Add broth or water if sauce becomes too thick.
09 - Taste and adjust seasoning with salt and pepper. Sprinkle with red pepper flakes if desired. Serve hot garnished with fresh basil and additional Parmesan cheese.
