Ingredients
- ½ pound orzo pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into ¾-inch pieces
- ½ teaspoon salt (plus more for pasta water)
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, room temperature
- ⅓ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
- ½ cup chicken broth
- ¼ teaspoon dried mustard
- ⅛ teaspoon sweet paprika
- ⅛ teaspoon ground thyme
- 21 ounces condensed cheddar cheese soup (undiluted)
- ¼ cup whole milk
- ½ cup chopped baby spinach, stems removed
- Chopped fresh parsley or dried parsley flakes (optional garnish)
Instructions
- Cook orzo in a large pot of salted boiling water according to package directions (9–11 minutes). Drain, rinse under cool water, and set aside.
- In a large skillet over medium-high heat, heat olive oil. Add chicken, season with salt and pepper, and cook for 7–9 minutes until golden and no longer pink. Remove from skillet and set aside.
- Reduce heat to medium-low. Add butter, onion, and garlic, and cook for 1–2 minutes until tender and fragrant.
- Stir in chicken broth, dried mustard, paprika, and thyme. Simmer for 2–3 minutes.
- Add cheddar cheese soup and milk, stirring until smooth.
- Stir in the cooked orzo until fully coated. Add chicken and spinach, and cook for another 2–3 minutes until spinach is wilted and the dish is hot.
- Remove from heat, garnish with parsley if desired, and serve immediately.
Notes
- For added heat, stir in a pinch of red pepper flakes with the seasonings.
- Substitute cooked rotisserie chicken for an even quicker meal.
- You can use sharp cheddar cheese soup for extra flavor depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 545
- Sugar: 5g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 110mg
