A delicious and easy-to-make one-pot dish featuring tender chicken, creamy orzo, fresh asparagus, and spinach, packed with protein and perfect for a quick and healthy meal.
2cups Fresh asparagus spears, cut into 2-inch pieces
1 tbsp Garlic, minced
1 tsp Garlic powder
2cups Fresh spinach
2 sprigs Fresh thyme
2 1/2cups Low-sodium chicken broth
8oz Dry orzo pasta
1/2 tsp Black pepper
1/2 tsp Red pepper flakes
1/4 tsp Salt
2 tbsp Olive oil
1/3cup Half and half
1/3cup Parmesan cheese, grated
Fresh parsley and extra Parmesan, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add the diced chicken breasts and season with salt, black pepper, and red pepper flakes. Cook for 6-7 minutes, or until the chicken is browned and cooked through. Remove chicken from the pot and set aside.
In the same pot, add the diced onion, garlic, and fresh thyme. Sauté for 2-3 minutes, until the onion becomes translucent and fragrant.
Add the asparagus to the pot and cook for an additional 3-4 minutes, stirring occasionally.
Pour in the chicken broth and bring to a simmer. Add the orzo pasta and cook for about 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
Stir in the spinach and cooked chicken, followed by the half and half. Cook for another 2-3 minutes, until the spinach is wilted and the chicken is heated through.
Stir in the grated Parmesan cheese and adjust seasoning if needed.
Serve the orzo mixture topped with fresh parsley and extra Parmesan cheese for garnish.
Notes
Feel free to swap the chicken with turkey for a leaner option.
If you prefer a creamier texture, add more half and half or a bit of heavy cream.
For added flavor, you can squeeze fresh lemon juice over the dish before serving.