# Components:
→ Chicken
01 - 2 large boneless skinless chicken breasts about 1.1 pounds cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Vegetables & Aromatics
05 - 1 small yellow onion finely diced
06 - 3 cloves garlic minced
07 - 3.5 ounces sun-dried tomatoes in oil drained and sliced
08 - 3.5 ounces baby spinach leaves
→ Orzo & Liquids
09 - 10.5 ounces orzo pasta about 2.3 cups
10 - 3.5 cups low-sodium chicken broth
11 - 1/2 cup heavy cream
→ Cheese & Seasoning
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon crushed red pepper flakes optional
15 - Fresh basil leaves for garnish
# Directions:
01 - Season the chicken pieces evenly with salt and pepper on all sides.
02 - Heat olive oil in a large skillet or sauté pan over medium-high heat. Add seasoned chicken and cook for 4-5 minutes until golden brown and cooked through. Transfer to a plate and set aside.
03 - In the same pan, add diced onion and cook for 2-3 minutes until softened and translucent. Stir in minced garlic and sliced sun-dried tomatoes, cooking for 1 minute until fragrant.
04 - Add orzo pasta to the pan and stir constantly for 1-2 minutes to coat in the flavorful oil and toast slightly.
05 - Pour in chicken broth and bring to a gentle boil. Reduce heat to low and simmer uncovered, stirring occasionally to prevent sticking, for 8-10 minutes until orzo is tender and most liquid is absorbed.
06 - Stir in heavy cream and grated Parmesan cheese until melted and combined. Return cooked chicken to the pan along with spinach and oregano. Cook for 2-3 minutes, stirring constantly, until spinach wilts and everything is heated through.
07 - Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Remove from heat, garnish with fresh basil leaves, and serve immediately while hot.
