- 1 tbsp olive oil (or reserve oil from sun-dried tomatoes)
- 1 lb boneless, skinless chicken breast, diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cloves garlic, minced
- 8 oz sun-dried tomatoes in oil, chopped
- 1 tsp Italian seasoning
- 1 tsp paprika
- 2 1/2 cups chicken broth
- 1 1/3 cups orzo pasta
- 2/3 cup heavy cream
- 3 cups spinach, loosely chopped or torn
- 1/4 cup parmesan cheese, grated
Season diced chicken breast with salt and pepper. Heat olive oil in a 3 quart sauce pan. Add chicken and sear on all sides (it's okay if the chicken isn't fully cooked in this step).
Add minced garlic and sun-dried tomatoes and sauté until fragrant, about two minutes. Add paprika and Italian seasoning and stir to combine. (These first two steps can be completed at home before your trip!)
Add chicken broth and orzo and stir to combine, making sure that the orzo is covered in the liquid.
Cover, bring to a boil, and cook for about 6 minutes.
Remove the lid and stir in heavy cream and fresh spinach. Continue boiling for about 3-4 more minutes until the pasta is tender. (Keep the lid off during this time to reduce the liquid.)
Remove from heat. Stir in parmesan cheese and serve.
Serving: 1cup | Calories: 616kcal | Carbohydrates: 55g | Protein: 39g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 1250mg | Potassium: 1644mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3764IU | Vitamin C: 66mg | Calcium: 186mg | Iron: 4mg