Ingredients

The following ingredients have 4 Servings
  • 1/2 cup sun-dried tomatoes packed in oil
  • 1 cup finely diced yellow onion
  • 2 teaspoons finely minced garlic
  • 1 large (~12 oz.) chicken breast, (diced into small (1/2-inch) pieces)
  • Fine sea salt & pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons white flour
  • 2 teaspoons Italian seasoning
  • 2 cups chicken stock ( (we love Swanson))
  • 2-1/4 cups whole milk (Note 2)
  • 1-1/2 cups uncooked orzo pasta (Note 3)
  • 1 cup freshly grated Parmesan cheese, (separated Note 4)
  • 3 cups packed coarsely chopped baby spinach
  • Optional: 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, fresh herbs, fresh basil pesto (Note 5)

Instruction

  • PREP: Measure milk and set aside so it can come to room temperature. Cut veggies and chicken before starting to cook; the cooking goes quickly! Finely chop the onion and mince garlic, cut the chicken breast into small, 1/2-inch pieces. Coarsely chop sun-dried tomatoes into small pieces and give the spinach a quick coarse chop. Set out the rest of the ingredients.
  • COOK: Heat 1-1/2 tablespoons oil from the sun-dried tomato container (or just use olive oil) in a large 5.5 or 6-quart (nonstick) pot over medium-high heat. Add onion and stir occasionally for 5-7 minutes or until becoming golden. Add in garlic and stir for 30 seconds. Add the chopped chicken, season with salt and pepper (I add 1/2 tsp salt & 1/4 tsp pepper); cook until cooked through, about 5-7 minutes (juices run clear, chicken is white throughout). Transfer this entire mixture to a bowl or plate and cover with foil. Set aside for now.
  • COOK, CONT.: Return the pot to the burner. Melt the butter. Once melted, add in the flour and cook, whisking constantly, for 1 minute. Stir in the Italian seasoning and then, while whisking constantly and briskly, gradually add in the chicken stock. Once the mixture is smooth, add in the milk and the uncooked orzo. Stir.
  • FINISH COOKING: Increase heat to high, bring mixture to a simmer, then lower the heat until it is just barely and gently bubbling. Cook for 7-10 minutes without a lid, stirring occasionally and making sure to scrape the bottom so the orzo does not stick. Mix in the sun-dried tomatoes after 5 minutes. After about 7-10 minutes the pasta should be almost tender (mixture will still be slightly soupy). Add in the reserved chicken, spinach, 3/4 cup Parmesan, Dijon (if using), and lemon juice (If using). Gently stir to melt cheese and wilt spinach. Taste and season if needed with additional salt and pepper. Don't be afraid to add a bit more-- the salt and pepper really pull all the flavors together; I typically add another 1/4 teaspoon of each.
  • SERVE: Consistency should be similar to risotto and very creamy. (Add a splash of milk if needed to thin consistency a bit.) Serve immediately and top plates with the additional 1/4 cup Parmesan if desired and some freshly chopped parsley. Add a spoonful of fresh basil to plates if desired to stir through the orzo. Enjoy while hot.