“A person may think their own ways are right, but the Lord weighs the heart. . .” Proverbs 21:2
Tuscan Chicken & Orzo is a creamy pasta dish, full of veggies, that can be fixed in one pan. Your family will be asking for this dish over and over again.
Tuscan Chicken & Orzo is one of those dishes that you are going to crave once you’ve tasted it. It is so decadent without extravagant ingredients. Most of the ingredients you will already have in your refrigerator or pantry.
I came up with Tuscan Chicken & Orzo because I had some produce that was going to go bad if I didn’t use it and I definitely do not want anything to go to waste. This dish only takes minutes to make and add a salad and some bread and you have a complete and balanced meal. Absolutely worthy of guests!
You can’t go wrong with pasta, cream and cheese and with the addition of the fresh veggies and chicken, wow, this is food heaven.
Give Tuscan Chicken & Orzo a try the next time you want to impress family or friends or you just want some down home comfort food.
Mama Fawn’s Tips. . .
- Have all the ingredients chopped and measured before starting this dish. It will help with the flow of the cooking.
- The recipe calls for the grape tomatoes to be halved. If they are small, there is no need to halve them.
- Baby spinach works great with this dish because the stems are tender. If you are not using baby spinach, you may need to cut off the stems before adding them.
- When cooking the chicken, cutting them into uniform pieces will help them all cook at the same time. Make sure the chicken is cooked through before removing them from the pan.
- Constantly stir the onions so they do not brown. You want them to be translucent and soft but not brown.
- Cooking the tomato paste adds another level of taste to this dish so make sure to cook the full minute.
- Feel free to use chicken thighs if you prefer.
- I use fresh parmesan but feel free to use grated if you desire.
Tuscan Chicken & Orzo
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings10
minutes30
minutesIngredients
1 lb chicken breast, cut into bite size pieces
1 tsp salt
2 tbsp olive oil, divided
1 small onion, diced
2 garlic cloves, minced
2 tsp tomato paste
1 pint grape tomatoes, halved
2 cups chicken stock
1 cup dry orzo
½ cup heavy cream
5 oz. fresh baby spinach
½ cup shredded parmesan
Directions
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken and salt and cook until brown and no longer pink. Remove from the skillet with a slotted spoon and set aside. Turn down the heat to medium.
- In the same skillet, add the remaining 1 tbsp of olive oil and the diced onions. Cook the onions 3-4 minutes until they are soft; stirring constantly so they do not brown. Add the garlic and cook for an additional minute.
- Stir in the tomato paste and cook for one minute.
- Add the grape tomatoes, chicken stock and orzo and bring to a boil. Cover and cook over medium heat for 10-12 minutes; stirring once.
- Add the cream, spinach and chicken (with juices) and stir until spinach has wilted. Sprinkle with the parmesan and stir well. Enjoy!
Looks wonderful.
Thank you! It is so good.
Comfort food at its best! Delicious!
Thank you! It’s one of my favorites!