One-Pan Marry Me Chicken Orzo (Print Version)
# Ingredients:
01 -
16 oz dry orzo
02 -
2 cups unsalted chicken stock
03 -
2 cups heavy cream
04 -
4 cups loosely packed baby spinach leaves, torn or 8 oz frozen spinach, thawed and drained
05 -
0.5 oz fresh basil leaves, stems removed
06 -
1-8 oz jar sun-dried tomatoes, oil drained
07 -
2 cups diced rotisserie chicken
08 -
5 cloves garlic, minced
09 -
1 tsp Italian seasoning
10 -
1/2 tsp salt
11 -
1/2 tsp pepper
12 -
2/3 cup grated or shredded parmesan, plus extra for topping
# Instructions:
01 -
Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick spray.
02 -
Place all ingredients into the prepared baking dish. Mix thoroughly so the ingredients are evenly distributed. Ensure the spinach and basil are worked into the liquid and spread everything into an even layer. Sprinkle additional parmesan on top if desired.
03 -
Bake uncovered in the oven for 35 minutes or until the orzo is tender. Taste-test to confirm doneness.
04 -
Allow the dish to rest for 10 minutes to let the juices redistribute. Mix well before serving hot.
# Notes:
01 -
Save the oil from the sun-dried tomatoes for future use in cooking. It works well for pan-frying chicken or vegetables.
02 -
Sun-dried tomatoes can be replaced with one pint of cherry or grape tomatoes. Leave them whole if used as a substitute.