Ingredients
- 1 lb chicken breast tenderloins
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for sauce)
- 5 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup orzo, uncooked
- 2 cups chicken stock
- ¼ tsp salt (for orzo)
- 4 oz fresh spinach
- ½ cup heavy cream
- 1 tbsp dried basil
- ¼ tsp red pepper flakes
- 2 tbsp grated parmesan
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breast tenderloins and season with paprika, Italian seasoning, salt, and black pepper.
- Sear chicken for 3 minutes per side until lightly browned. Remove from skillet and set aside.
- In the same skillet, add 1 tablespoon olive oil. Add garlic, sun-dried tomatoes, and orzo. Stir and toast orzo for about 2 minutes.
- Pour in chicken stock and ¼ teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer for 5–8 minutes, stirring occasionally to prevent sticking.
- Stir in fresh spinach and cook for 2–3 minutes until wilted.
- Add heavy cream, dried basil, and red pepper flakes. Stir until combined and creamy.
- Return the chicken to the skillet. Cover and simmer for 2–5 minutes until chicken is heated through and fully cooked.
- Remove from heat and sprinkle with grated parmesan. Serve hot.
Notes
- Use jarred sun-dried tomatoes packed in oil for best flavor and texture.
- Adjust spice level by adding more or less red pepper flakes.
- For a lighter version, swap heavy cream with half and half or a dairy-free alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl (13 oz)
- Calories: 618 kcal
- Sugar: 9.4 g
- Sodium: 608 mg
- Fat: 27 g
- Saturated Fat: 9.9 g
- Unsaturated Fat: 14.9 g
- Trans Fat: 0.4 g
- Carbohydrates: 54 g
- Fiber: 4.6 g
- Protein: 40 g
- Cholesterol: 122 mg
