Description
A rustic Tuscan-inspired one-pot meal featuring tender chicken breasts, orzo, sun-dried tomatoes, spinach, and a rich creamy parmesan sauce, slow-cooked for maximum flavor and comfort.
Ingredients
4 boneless, skinless chicken breasts
1 cup orzo pasta
1/2 cup sun-dried tomatoes (oil-packed, drained)
1 cup fresh spinach, roughly chopped
1/2 cup heavy cream
1/2 cup grated parmesan cheese
4 cloves garlic, minced
1 small onion, diced
1 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Instructions
Heat olive oil in a skillet over medium heat; cook chicken until browned on all sides. Transfer to slow cooker.
In the same skillet, sauté onion and garlic until translucent. Add to slow cooker.
Stir in orzo, sun-dried tomatoes, basil, oregano, salt, and pepper. Cover and cook on low for 6-8 hours.
30 minutes before serving, stir in heavy cream and parmesan cheese. Add spinach and cook on low for an additional 20-30 minutes.
Notes
For a vegan option, substitute parmesan with nutritional yeast and use coconut cream instead of heavy cream.
Add cherry tomatoes or zucchini for extra veggies.
Let flavors meld by chilling leftovers overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 100mg