1/2 tsp red pepper flakes, or to taste (leave out to keep it mild)
1/2 tsp onion powder
1 tsp Italian seasoning
1 tsp paprika
1/2 tsp dried oregano
Salt & black pepper, to taste
1 cup dry orzo pasta
6-7 cherry tomatoes, halved
2 tbsp tomato sauce
1/2 cup chicken broth (or water)
1/2 cup heavy cream (or half-and-half)
1/4 cup grated Parmesan cheese
A handful of spinach
Fresh parsley, chopped, for garnish
Directions
Season the diced chicken with salt, pepper, paprika, onion powder, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through. Remove and set aside.
In the same skillet, add the onion and cook until softened, then stir in the garlic, red pepper flakes, and oregano and cook until fragrant.
Add the cherry tomatoes and tomato sauce and cook a couple of minutes, until the tomatoes begin to break down.
Stir in the orzo and toast for a minute, then pour in the chicken broth. Simmer, stirring often, until the orzo is nearly tender and most of the liquid is absorbed, 8-10 minutes.
Stir in the heavy cream and Parmesan until creamy. Return the chicken to the pan, fold in the spinach, and cook until the spinach wilts and the orzo is tender.
Season to taste, garnish with fresh parsley, and serve.
Tender chicken and orzo in a creamy tomato-Parmesan sauce: a comforting one-pan weeknight dinner. The red pepper flakes are optional, so leave them out to keep it kid-friendly. Method reconstructed from the ingredient list (the caption listed ingredients only). Via Instagram (Secrets of Liya).
