Description
A hearty and easy-to-make meal featuring tender chicken, fresh spinach, and basil pesto, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup orzo pasta
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper.
- Stir in the orzo and cook for about 1-2 minutes until slightly toasted.
- Add 4 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes or until the water is absorbed and the orzo is al dente.
- Stir in the spinach and cherry tomatoes; cook until the spinach wilts and the tomatoes are tender.
- Remove from heat, stir in the basil pesto, and mix well.
- Serve warm, topped with grated Parmesan cheese if desired.
Notes
For a vegetarian option, substitute chicken with chickpeas or beans. You can also customize the veggies based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, orzo, spinach, basil, pesto, easy recipe, weeknight dinner