½cupfreshly grated or shredded parmesan cheese(plus more for garnish)
Instructions
In a bowl add 1.5 pounds chicken breasts, cut into bite-sized pieces. Sprinkle ½ teaspoon salt. ¼ teaspoon pepper and ¼ teaspoon garlic powder over the top. Toss to combine.
In a large skillet set over medium-heat add 2 Tablespoons oil from the sun-dried tomatoes jar. Once hot add the chicken pieces and cook for 3-4 minutes, it won’t be cooked through.
Add the garlic, ¾ cup sun-dried tomatoes, 2 teaspoons Italian seasoning, 1 teaspoon paprika, ¼ teaspoon salt and ¼ teaspoon pepper. Stir and cook for an additional 3-4 minutes. Then add in 3 cloves garlic, minced and cook just until fragrant (about 30 seconds.)
Add 2 ¾ cups low-sodium chicken broth and 1 cup orzo pasta and stir. Bring the mixture to a boil, reduce the heat to a gentle simmer, cover and cook for 10-13 minutes. Stir every few minutes to make sure the orzo doesn’t stick or burn to the the bottom of the pan.
Once the orzo is tender, add ½ cup heavy cream, 2 cups packed baby spinach and ½ cup freshly grated or shredded parmesan cheese. Stir and let sit until the spinach is a little wilted.
Remove from the heat and sprinkle with a little more grated parmesan to garnish. Then serve!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.