Ingredients
Scale
- ½ pound orzo pasta
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces
- ½ teaspoon salt, plus more for pasta water
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- ⅓ cup small diced sweet yellow onion
- 1 tablespoon minced garlic
- ½ cup chicken broth
- ¼ teaspoon dried mustard
- ⅛ teaspoon sweet paprika
- ⅛ teaspoon ground thyme
- 21 ounces condensed cheddar cheese soup
- ¼ cup whole milk
- ½ cup chopped baby spinach
Instructions
- Cook orzo pasta in salted boiling water for 9-11 minutes until al dente. Drain, rinse, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook for 7-9 minutes until golden and cooked through. Remove and set aside.
- Reduce heat to medium low. Add butter, onion, and garlic and cook for 1-2 minutes until fragrant.
- Add chicken broth, mustard, paprika, and thyme. Cook 2-3 minutes until simmering.
- Stir in cheddar cheese soup and milk until smooth.
- Add cooked orzo and stir to coat in sauce. Return chicken and add spinach. Cook 2-3 minutes until spinach wilts.
- Serve immediately, optionally garnished with parsley.
Notes
- For a creamier sauce, substitute half & half or heavy cream for the milk.
- If the sauce is too thick, add 1-2 tablespoons chicken broth to thin.
- Chicken thighs can be used instead of chicken breasts if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 562
- Sugar: 5 g
- Sodium: 1328 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 96 mg