Spinach and Artichoke Chicken Orzo
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
A tasty chicken and artichoke pasta with parmesan, and sundried tomatoes.
ingredients
- 1 tablespoon olive oil
- 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
- 1 small onion, diced
- 3 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups chicken broth
- 1 1/2 cups orzo pasta (or other small pasta) (gluten-free for gluten-free)
- 2 teaspoons Dijon mustard
- 1 teaspoon Italian seasoning (or oregano)
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1/4 cup thinly sliced sundried tomatoes
- 5 ounces spinach, coarsely chopped
- 1 jar/can (12-14 ounce) artichokes, quartered
- 1 tablespoon lemon juice (optional)
- 1 teaspoon lemon zest (optional)
- 1 tablespoon parsley, chopped
- salt and pepper to taste
directions
- Heat the oil in a large skillet over medium-high heat, add the chicken and cook until lightly golden brown, about 10 minutes.
- Add the onions and cook until tender, about 5 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the broth, orzo, mustard, and Italian seasoning, bring to a boil, reduce the heat and simmer until the orzo is just tender, about 8 minutes.
- Add the parmesan and sun dried tomatoes, mix and let the cheese melt, about 2 minutes.
- Add the baby spinach, mix and let the spinach wilt, about 2-3 minutes.
- Add the artichokes, lemon juice, zest, and parsley, before seasoning with salt and pepper to taste!
Option: Use the oil from the jar of sundried tomatoes.
Option: Add 1/2 cup heavy cream! (To make it more like spinach and artichoke dip!)
Option: Add 4 ounces cream cheese! (To make it more like spinach and artichoke dip!)
Option: Add 1/4 cup cooked and crumbled bacon!
Option: Add 2 tablespoons capers.
option: Add 1 teaspoon dried dill or 1 tablespoon fresh chopped dill.