Spinach and Artichoke Chicken Orzo

Spinach and Artichoke Chicken Orzo

A tasty chicken and artichoke pasta with parmesan, and sundried tomatoes.

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ingredients

• 1 tablespoon olive oil
• 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
• 1 small onion, diced
• 3 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes (optional)
• 3 cups chicken broth
• 1 1/2 cups orzo pasta (or other small pasta) (gluten-free for gluten-free)
• 2 teaspoons Dijon mustard
• 1 teaspoon Italian seasoning (or oregano)
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1/4 cup thinly sliced sundried tomatoes
• 5 ounces spinach, coarsely chopped
• 1 jar/can (12-14 ounce) artichokes, quartered
• 1 tablespoon lemon juice (optional)
• 1 teaspoon lemon zest (optional)
• 1 tablespoon parsley, chopped
• salt and pepper to taste

directions

1. Heat the oil in a large skillet over medium-high heat, add the chicken and cook until lightly golden brown, about 10 minutes.
2. Add the onions and cook until tender, about 5 minutes.
3. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
4. Add the broth, orzo, mustard, and Italian seasoning, bring to a boil, reduce the heat and simmer until the orzo is just tender, about 8 minutes.
5. Add the parmesan and sun dried tomatoes, mix and let the cheese melt, about 2 minutes.
6. Add the baby spinach, mix and let the spinach wilt, about 2-3 minutes.
7. Add the artichokes, lemon juice, zest, and parsley, before seasoning with salt and pepper to taste!

Nutrition Facts: Calories 409, Fat 11g (Saturated 3g, Trans 0), Cholesterol 94mg, Sodium 511mg, Carbs 45g (Fiber 4g, Sugars 6g), Protein 41g

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