Ingredients
Scale
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 cup cooked chicken (rotisserie or grilled), shredded
- ½ cup grated Parmesan cheese
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Gather all ingredients and prepare them by chopping, mincing, halving, and shredding as needed.
- In a large skillet, bring vegetable or chicken broth to a boil. Add the orzo and cook until al dente, then drain and set aside.
- Heat olive oil over medium heat in the same skillet. Sauté onion until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add cherry tomatoes and cook until they soften, about 2 minutes. Stir in spinach and shredded chicken, cooking until the spinach wilts.
- Return the cooked orzo to the skillet. Mix well, then top with Parmesan cheese. Season with salt and pepper. Cook for an additional 2 minutes to meld flavors.
Notes
- Feel free to substitute cooked shrimp, tofu, or roasted vegetables for chicken.
- Use fresh herbs like basil or parsley for added flavor and presentation.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg