Ingredients
2 tbsp. extra-virgin olive oil
4 Tyson® Individually Frozen Boneless Skinless Chicken Breasts
4 tbsp. butter
1 red onion, thinly sliced
4 garlic cloves, minced
2 c. halved cherry tomatoes
1 c. orzo (uncooked)
Pinch of red pepper flakes
2 c. low-sodium chicken broth
1/2 c. heavy cream
1 c. freshly grated Parmesan
4 c. fresh baby spinach
Thinly sliced basil, for garnish
Preparation
Step 1In a large, deep skillet over medium heat, heat oil. Add frozen chicken, cover with lid, and cook 10 minutes per side, until internal temperature reaches 165°. Remove from skillet and set aside.Step 2In same skillet, melt butter. Add red onion and cook until soft, about 6 minutes. Add garlic and cherry tomatoes and cook until tomatoes burst, about 2 minutes. Add orzo and broth and season with salt, pepper, and a pinch of red pepper flakes. Bring to a boil, then reduce heat to bring to a simmer. Simmer until orzo is al dente, about 10 minutes, stirring occasionally so the orzo doesn’t stick to the bottom of pan. Step 3Add heavy cream, Parmesan, spinach, and chicken, and cook until spinach is wilted and chicken is warmed through, 1 minute more. Step 4Garnish with basil before serving.
Made it? Let us know how it went in the comment section below!
