Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 1 cup heavy whipping cream
- 2 cups shredded cooked or rotisserie chicken
- 1/2 cup freshly grated Parmesan cheese
- 2 cups packed fresh baby spinach
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Add olive oil, butter, and chopped onion to a pot over medium-high heat. Sauté the onion for 3 to 4 minutes until softened and translucent.
- Add Garlic, Seasoning & Orzo: Stir in minced garlic, Italian seasoning, and uncooked orzo pasta. Cook this mixture for 2 to 3 minutes, stirring frequently to toast the orzo slightly and infuse it with flavor.
- Cook Orzo in Broth Mixture: Pour in chicken broth, lemon juice, and heavy cream. Once the mixture begins to bubble, reduce the heat to medium or medium-low to maintain a gentle simmer. Cook uncovered, stirring often, for about 10 minutes until the orzo is tender but the liquid is not overly reduced.
- Incorporate Chicken: Stir shredded cooked chicken into the pot, allowing it to warm through.
- Finish with Cheese and Spinach: Remove the pot from heat, then stir in freshly grated Parmesan cheese and fresh baby spinach. Cover the pot and let sit for 3 to 5 minutes until the cheese melts and the spinach wilts. Season with salt and pepper to taste and serve immediately.
Notes
- Use rotisserie chicken or any cooked shredded chicken for convenience.
- Adjust lemon juice to taste for desired brightness.
- If the orzo absorbs liquid too quickly, add a splash more broth or water to prevent sticking.
- For a lighter dish, substitute half-and-half for heavy cream.
- Stir frequently while cooking the orzo to prevent burning and ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
