Description
A cozy Italian dish featuring tender chicken in a creamy sauce with sun-dried tomatoes and spinach, served on a bed of orzo pasta.
Ingredients
Scale
- 2 chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 2 cups spinach
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Garlic powder to taste
Instructions
- Prepare the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Cook the chicken in the skillet until golden brown and fully cooked—approximately 6-7 minutes on each side. Remove the chicken and set it aside.
- Sauté the Vegetables: In the same skillet, toss in the chopped sun-dried tomatoes and spinach. Cook them together until the spinach wilts.
- Cook the Orzo: Add the orzo and chicken broth to the skillet, bringing it to a boil. Reduce the heat to low and let it simmer for about 10-12 minutes, or until the orzo is tender.
- Make the Sauce: Stir in the heavy cream and grated Parmesan cheese, mixing until everything is well combined and creamy.
- Combine Everything: Return the chicken to the skillet, cover, and cook for an additional 2-3 minutes, allowing the flavors to meld and the chicken to heat through.
- Serve: Plate up your Tuscan Chicken with Sun-Dried Tomatoes and Spinach warm, and enjoy this flavorful embrace of Italian cuisine!
Notes
For a lighter option, consider using half-and-half instead of heavy cream. Fresh spinach is best, but frozen can also be used with proper thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Tuscan Chicken, Italian cuisine, family dinner, creamy pasta