Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, sauté the onion and garlic until softened, about 2-3 minutes.
- Stir in the orzo pasta and chicken broth, bringing the mixture to a simmer. Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
- Stir in the heavy cream, spinach, and feta cheese. Cook for an additional 2 minutes, allowing the spinach to wilt and the cream to thicken.
- Return the cooked chicken to the skillet and stir everything together. Season with salt and pepper to taste.
- Serve hot, garnished with additional feta if desired.
Notes
- Use fresh spinach for optimum flavor and nutrition.
- For a healthier option, use low-fat cream and cheese.
- Adjust the salt and pepper to your taste preferences.
- You can substitute chicken breasts with chicken thighs if preferred.
- Adding a pinch of red chili flakes can elevate the flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
