Creamy Tuscan Chicken with Orzo and Asparagus

Name: Creamy Tuscan Chicken with Orzo and Asparagus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound chicken breast (boneless, skinless, cut into thin cutlets); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 0.5 yellow onion (chopped); 3 clove garlic (minced); 0.5 cup sun-dried tomatoes (packed in oil, drained and chopped); 1 cup chicken broth; 0.5 cup heavy cream; 0.5 cup Parmesan cheese (grated); 2 cup fresh spinach; 1 teaspoon Italian seasoning; 1 cup orzo pasta; 1 bunch asparagus spears (trimmed)

Tender chicken cutlets coated in a sun-dried tomato and spinach cream sauce, served alongside fluffy orzo pasta and crisp steamed asparagus for a rich and satisfying meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 3
Cuisine: Italian
Difficulty: Medium
Cost: $7.20/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 pound chicken breast (boneless, skinless, cut into thin cutlets)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
0.5 yellow onion (chopped)
3 clove garlic (minced)
0.5 cup sun-dried tomatoes (packed in oil, drained and chopped)
1 cup chicken broth
0.5 cup heavy cream
0.5 cup Parmesan cheese (grated)
2 cup fresh spinach
1 teaspoon Italian seasoning
1 cup orzo pasta
1 bunch asparagus spears (trimmed)

Instructions

Bring a medium pot of salted water to a boil for the orzo. Add 1 cup of orzo pasta and cook according to package directions until al dente. Drain and set aside.
Season the chicken breast cutlets with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
Add the chopped yellow onion to the same skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant.
Pour in the chicken broth, heavy cream, and stir in the grated Parmesan cheese and Italian seasoning. Bring to a gentle simmer, stirring until the sauce thickens slightly, about 3-5 minutes.
Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Return the cooked chicken to the skillet, coating it in the sauce.
While the sauce simmers, steam the trimmed asparagus spears in a steamer basket over boiling water for 3-5 minutes, until tender-crisp.
Serve the creamy Tuscan chicken immediately with a side of cooked orzo pasta and steamed asparagus.

Notes

Ensure chicken is sliced thinly to cook quickly and absorb flavors well. If a thicker sauce is preferred, simmer a little longer.

Nutrition (per serving)

Calories: 770
Protein: 58.9 g
Carbohydrates: 54.3 g
Fat: 37.1 g
Fiber: 5.9 g
Sodium: 1450 mg
Saturated Fat: 18.2 g
Sugar: 5.5 g
Cholesterol: 205 mg