One-Pan Italian Chicken Orzotto with Chicken Thighs, Spinach

• 분량: 2 servings
• 총 시간: 30 minutes

재료

2 unit Scallions

2 clove Garlic

2 ½ ounce Spinach

1 unit Lemon

1 tablespoon Italian Seasoning

2 tablespoon Cream Cheese

10 ounce Chicken Thighs

4 ounce Orzo Pasta

1 ounce Sun-Dried Tomato Paste

2 unit Chicken Stock Concentrate

Salt

Pepper

Cooking Oil

Butter

방향

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Roughly chop spinach. Quarter lemon.

• Pat chicken dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Italian Seasoning in the next step.) • Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. TIP: If chicken begins to brown too quickly, lower that heat! • Transfer chicken to a cutting board.

• Reduce heat under pan used for chicken to medium. Add a drizzle of oil, scallion whites, and garlic. Cook, stirring frequently, until fragrant, 30-60 seconds. • Stir in spinach, orzo, stock concentrates, remaining Italian Seasoning, and 2 cups water (4 cups for 4 servings). Bring to a simmer and cook, stirring occasionally, until spinach is wilted and orzo is al dente, 7-8 minutes. Remove from heat. • Stir in sun-dried tomato paste, cream cheese, 3 TBSP butter(6 TBSP for 4), juice from half the lemon, and salt until well combined.

• Thinly slice chicken crosswise. • Top orzotto with chicken. Garnish with scallion greens and a squeeze of lemon juice. Divide between plates and serve. *Poultry is fully cooked when internal temperature reaches 165°. ***Poultry is fully cooked when internal temperature reaches 165°.***

영양 정보

• 칼로리: 700 kcal
• 지방 전체: 37 g
• 포화 지방: 16 g
• 콜레스테롤: 185 mg
• 나트륨: 770 mg
• 탄수화물 전체: 55 g
• 식이섬유: 5 g
• 총 당류: 4 g
• 단백질: 39 g