Chicken Orzo Pasta with Vegetables
Use broth and orzo pasta as a base for a delicious meal with chicken, spinach, vegetables, and so much flavor. Plus, it reheats well.
Servings 4 servings
Calories 404kcal
Equipment
Ingredients
- 1 lb chicken breast boneless, skinless
- 1 tbsp olive oil
- 1/2 onion minced
- 4 carrots peeled, diced
- 3 cloves garlic
- 1/4 tsp red pepper flakes
- 4 cups vegetable broth
- 1 cup orzo pasta
- 4 oz spinach leaves
- 1/4 cup heavy whipping cream
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tbsp dill
Instructions
- In a medium saucepan, boil the chicken until it is cooked through, then shred the chicken
- Meanwhile, in a large stockpot, heat the olive oil over medium heat
- Chop the onion and carrots and add those to the oil
- Cook for about 3-5 minutes, until they have softened
- Stir in the garlic and cook another few minutes, until the garlic is fragrant
- Add the red pepper flakes and stir into the vegetables
- Pour the vegetable broth into the vegetables and bring to a boil
- Add the orzo and cook for about 6-8 minutes, until the pasta is al dente
- Stir in the chicken, spinach, heavy cream, lemon juice, and salt
- Lower the heat to medium-low and simmer until everything is heated through and the spinach has wilted
- Sprinkle with dill to garnish
- Serve warm. Leftovers can be saved and reheated for 3-5 days
Nutrition
Calories: 404kcal | Carbohydrates: 40g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 1728mg | Potassium: 896mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13640IU | Vitamin C: 16.1mg | Calcium: 79mg | Iron: 1.9mg