Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 lb Chicken Breasts, diced
- ½ cup Cento Chefs Cut Sun Dried Tomatoes, chopped
- 2 Shallots, finely chopped
- 1 cup Anna Orzo
- 1 can Cento All Purpose Chicken Broth (14.5 oz)
- ½ cup Heavy Cream
- 2 cups Fresh Spinach
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ½ cup Parmesan Cheese, grated
- Fresh Parsley, for garnish
Directions
In a large skillet over medium heat, heat olive oil. Add diced chicken breast seasoned with salt and pepper, cooking until they begin to golden. In the same skillet, add finely chopped shallots, cooking until softened. Stir in chopped sun-dried tomatoes and cook for another few minutes. Add orzo pasta to the skillet, toasting briefly. Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and cook until orzo is tender. Stir in heavy cream, cooking until heated through and slightly thickened. Fold in fresh spinach leaves and allow to wilt. Stir in cheese and mix until coated. Chicken internal temperature should read 165° F or higher. Serve hot, garnished with chopped fresh parsley. Serves 4.
