Chicken Orzo Pasta
This chicken orzo pasta recipe cooks up in 30 minutes and is hearty and filling!
Servings 4 servings
Calories 543kcal
Ingredients
- 1 10.75 oz can Campbell’s ® Cream of Chicken
- 1-1 ½ lbs Chicken Breast between 3-4 Breasts
- 2 tablespoon Butter
- ¼ teaspoon Salt & Pepper
- ½ cup Sun Dried Tomatoes sliced
- 2 teaspoon Garlic minced
- 4 cups Chicken Stock or Broth
- 1 cup Orzo measured dry
- ⅓ cup Parmesan Cheese grated
- 1 ½ cup Baby Spinach
- Optional Fresh Parsley or Rosemary extra 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
Reheat by stovetop or microwave in 30 second intervals for 2-3 minutes
Nutrition
Calories: 543kcal | Carbohydrates: 45g | Protein: 52g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 916mg | Potassium: 1514mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1474IU | Vitamin C: 12mg | Calcium: 153mg | Iron: 3mg