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 6 servings
Calories 459kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 1 cup carrots and onions peeled, diced
- 1 tbsp dried garlic minced
- 1/4 tsp red pepper flakes
- 4 cups vegetable broth
- 1 lb orzo pasta
- 1 lb chicken breast cooked and shredded
- 5 oz spinach leaves
- 1/4 cup heavy whipping cream
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tbsp dill
Instructions
- In a large stockpot, heat the olive oil over medium-high heat and add the carrots and onion
- Cook for about 3-5 minutes, until they have softened
- Stir in the garlic and red pepper flakes and cook another few minutes, until the garlic is fragrant
- Pour the vegetable broth into the vegetables and bring to a boil
- Add the orzo and cook for about 5-7 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, stirring often so the orzo doesn't stick to the pan
- Sprinkle with dill to garnish and serve immediately
Nutrition
Serving: 1cup | Calories: 459kcal | Carbohydrates: 65g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1144mg | Potassium: 675mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4288IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 2mg