Ingredients
Method
Cooking
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.
- Add the diced chicken, season with salt and pepper, and cook until browned.
- Stir in the orzo and chicken broth, bringing to a boil.
- Reduce heat and simmer for 10 minutes, or until orzo is cooked.
- Fold in the cherry tomatoes and spinach until the spinach is wilted.
- Serve hot, topped with Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, store in freezer-safe containers for up to 3 months. Reheat before serving.
