Description
A hearty and flavorful Tuscan Chicken Orzo Bake featuring tender chicken, orzo pasta, and a rich creamy sauce.
Ingredients
Scale
- 2 cups orzo pasta
- 1 lb chicken breast, diced
- 2 cups spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, cook the orzo according to package instructions. Drain and set aside.
- In a skillet, sauté garlic until fragrant, then add diced chicken. Cook until browned.
- Add spinach and cherry tomatoes to the skillet. Cook until spinach wilts.
- Stir in chicken broth, heavy cream, Italian seasoning, salt, and pepper.
- Mix in the cooked orzo and half of the mozzarella cheese.
- Transfer the mixture to a baking dish and top with remaining mozzarella and parmesan cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden.
Notes
- Use rotisserie chicken for a quicker option.
- Feel free to add other vegetables like bell peppers or zucchini.
- Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Tuscan Chicken Orzo Bake