This chicken orzo pasta recipe cooks up in 30 minutes and is hearty and filling!
Course dinner
Cuisine American
Keyword easy dinner, easy pasta recipe, orzo pasta
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 4servings
Calories 543kcal
Ingredients
110.75 oz can Campbell’s ® Cream of Chicken
1-1 ½lbsChicken Breastbetween 3-4 Breasts
2tbspButter
¼tspSalt & Pepper
½cupSun Dried Tomatoessliced
2tspGarlicminced
4cupsChicken Stock or Broth
1cupOrzomeasured dry
⅓cupParmesan Cheesegrated
1 ½cupBaby Spinach
Optional Fresh Parsley or Rosemaryextra parmesan cheese
Instructions
Season the chicken breast with salt and pepper.
In a skillet, over medium heat, sauté the chicken breast in butter. Cook for 6-7 minutes. When cooked, remove from the pan and set aside.
Add the sundried tomatoes and garlic to the pan and cook for 1 minute to rehydrate and aromatize them.
To the pan add the chicken stock, making sure to scrape the cooked bits from the bottom of the pan. Raise heat to high and cook the orzo for 5-6 minutes or until soft.
Whisk in the Campbell’s Cream of Chicken, parmesan and baby spinach to the skillet and cook for another 2-3 minutes on medium-low heat.
Return the chicken to the pan and simmer for a few minutes to develop flavor and rewarm the chicken.
Serve warm and garnish with fresh herbs and grated cheese as desired.
Notes
May be refrigerated for up to 4 days
Reheat by stovetop or microwave in 30 second intervals for 2-3 minutes