One Pot Chicken with Creamy Spinach Artichoke Pasta
Description
Here is a chicken dish that tastes much like the famous spinach dip. It is so simple to prepare and is a creamy, cheesy dish that’s a complete meal. Clean up is quick and easy since it is made in just one pan.
Ingredients
4 boneless skinless chicken breasts, about ½ inch thick
2 t. olive oil
8 oz. orzo pasta, dry
2 c. chicken stock/broth
¼ c. cream cheese
¾ c. shredded Mozzarella cheese
¼ c. shredded Parmesan cheese
2 c. fresh spinach, coarsely chopped
1 c. canned or frozen artichoke hearts, coarsely chopped
salt, to taste
freshly ground black pepper, to taste
minced parsley, if desired
lemon wedges, if desired for garnish
Directions
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Preheat oven to 375 degrees.
Wash chicken and pat dry with paper towels. If chicken breasts are thicker, cut them in half lengthwise. Wash spinach, drain and dry with paper towels.
In a large oven-proof pan/skillet, heat olive oil over medium high heat. Season chicken breasts generously with salt and pepper on both sides. Place chicken in the pan and cook, undisturbed, for about 5 minutes or until chicken is a deep golden brown. Turn the chicken over and cook for another 3-5 minutes until second side is browned.
Add orzo and chicken stock/broth to the pan, along with ½ t. salt and ¼ t. pepper. Cover the pan (must be oven-proof); place in the oven. Bake 25 minutes or until the chicken is cooked through.
Uncover the plan; place the chicken breasts on a plate/platter. Add ¼ c. water to the cooked orzo, along with cream cheese, Mozzarella, Parmesan, spinach and artichokes; stir gently until combined. Place the chicken on top of the orzo; put the uncovered pan back into the oven. Bake 5 minutes until cheese is melted.
Season to taste adding more salt and pepper, if desired.
Garnish with the chopped parsley and lemon wedges, if desired. Serve immediately.
4 servings.