Chicken Orzotto

ONE PAN ITALIAN CHICKEN ORZOTTO WITH CHICKEN THEIGHS, SPINACH, SUN DRIED TOMATOES, AND LEMON

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PREP TIME: 10 Minutes/ COOK TIME: 40 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 700/ Protein 39g

DIFFICULTY LEVEL: Easy

INGREDIENTS: Scallions, Garlic, Spinach, Lemon, 2 TBSP Italian Seasoning, 2 TBSP Cream Cheese, Chicken Theighs, 1 Cup Orzo Pasta, 2 TBSP Sun Dried Tomato Paste, 2 TBSP Of Chicken Bouillon Paste

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Step 1: Prep

Wash and dry produce

Trim and thinly slice scallions

Peel and mince garlic

Roughly chop spinach

Quarter Lemon

Step 2: Season and Cook Chicken

Pat chicken dry with paper towels and season all over with 1TSP of Italian Seasoning, and 1/4 TSP of salt and pepper

Heat a drizzle of oil in a large pan over medium heat, add chicken

Cook for 6 minutes per side

Transfer to cutting board

Step 3: Cook Orzo

Add a drizzle of oil to pan used for chicken

Add scallions, and garlic. Cook for 1 minute

Stir in spinach, orzo, bouillion paste, remaining Italian seasoning, and 2 cups of water. Bring to a simmer

Cook for 8 minutes

Stir in sun dried tomato paste, cream cheese, 3 TBSP of butter, juice from half a lemon, and 1/4 tsp of salt and pepper

Mix well

Step 4: Finish and Serve

Thinly slice chicken

Top orzotto with chicken

Garnish with scallion greens

Serve with lemon wedge on the side

Serve Hot and Enjoy!