Tuscan Chicken Orzo
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp avocoado oil
- 1/2 tbsp butter
- 2 tbsp white wine vinegar
- 1/2 onion, chopped
- 5 cloves garlic
- 1 bag Bella Sun Luci sundried tomatoes
- 4 cups chicken broth
- 1 lb whole wheat orzo
- 2 cups spinach
- 1/2 cup half & half
- parmesan cheese
- salt
- pepper
- garlic
- Cavender's Greek seasoning
- Oregano
- paprika
Instructions
- Season the chicken with all the seasonings, mix until chicken is well coated and set aside for ten minutes.
- Heat up a large deep skillet with avocado oil to medium high heat. When the pan is up to temp, sear the chicken for 3-4 minutes on each side.
- When chicken is browned, remove and reduce heat to low.
- Deglaze the pan with the white wine vinegar and stir well to loosen up whatever is stuck to the pan.
- Add onion and sauté a few minutes before adding the garlic.
- Add garlic and stir until fragrant.
- Add in sundried tomatoes and season everything again using all the seasonings.
- add 4 cups of chicken broth and the orzo and stir until the orzo is submerged in the liquid, bring the pan up to medium high heat.
- when the orzo comes to a soft boil, reduce the heat to a simmer.
- when the orzo is about halfway cooked, add in the spinach and stir until slightly wilted.
- Add the chicken back making sure it is decently submerged into the liquid and let cook until the chicken and orzo are both finished cooking.
- Before serving, remove from the heat and stir in the half and half and some parmesan cheese.
