One Pot Parmesan Chicken and Orzo

• portions: 4 servings
• temps actif: 8 minutes
• temps total: 33 minutes

Ingrédients

1 tablespoon olive oil

1 pound chicken breasts, (cut into 1 inch chunks)

2 teaspoons Italian seasoning

Kosher salt and freshly ground black pepper to taste, (I used approximately 3/4 teaspoon salt)

1/2 cup diced yellow onion

3/4 teaspoon garlic powder (or 2 cloves minced garlic)

5 ounces baby spinach

24 ounce jar marinara sauce

2 1/2 cups water

1 tablespoon balsamic vinegar, (optional)

2 tablespoons chopped basil leaves

12 ounces uncooked orzo

1 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

Instructions

To a large pot, dutch oven or deep skillet, add the olive oil and heat it over medium-high heat. Add in the chicken and season with the Italian seasoning, salt and pepper. Cook until chicken is cooked through then remove it onto a plate.

Add the onion, baby spinach, and garlic powder to the pot and cook 2-3 minutes or until the spinach is wilted an onion is soft. Pour in the marinara sauce, water, balsamic vinegar, and chopped basil. Stir and bring it to a boil.

Stir in the orzo and lower the heat to medium-low, so it's gently simmering. Cook for 15-20 minutes or until the orzo is tender. Stir every couple minutes to prevent the orzo from sticking to the bottom of the pot. If the sauce gets too thick before the orzo has finished cooking, stir in 1/4 cup of additional water at a time.

Add the chicken back into the pot and stir in half of the cheese and taste for seasoning. Sprinkle the remaining cheese on top of the dish, cover with a lid and cook another minute or until the cheese has melted. Garnish with fresh chopped basil or Italian seasoning if desired.

Nutrition

• Calories: 539 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 0.01 g
• Cholestérol: 83 mg
• Sodium: 1085 mg
• Glucides Totaux: 63 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 8 g
• Protéines: 39 g