Ingredients
Scale
- 2 boneless, skinless chicken breasts (8 ounces each), halved lengthwise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon fine sea salt
- 5 tablespoons all purpose flour, divided
- 2 tablespoons extra virgin olive oil, divided
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 1/2 cups low sodium chicken broth
- 1/4 cup 1/3 less fat cream cheese (neufchâtel cheese)
- 1 cup cherry tomatoes, quartered
- 2 cups baby spinach, roughly chopped
- salt and pepper, to taste
- 8 ounces uncooked orzo
- freshly grated parmesan cheese, for serving (optional)
Instructions
- Beat the chicken cutlets with a meat tenderizer so they’re all even thickness, about 1/2-inch thick. Season them with garlic powder, Italian seasoning, and fine sea salt on both sides. Sprinkle 3 tablespoons of flour over the chicken, rubbing into both sides. Gently shake off any excess.
- Cook the orzo according to the package directions. After draining, you can drizzle it with a bit of olive to prevent it from sticking together.
- Meanwhile, heat 1 tablespoon of olive oil in a large, non-stick skillet over medium-low heat. Add the chicken, and cook for 4-5 minutes on each side, until cooked through. Remove from skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet. Add the shallot and garlic and sauté for 2-3 minutes, stirring occasionally, until the shallot is translucent and garlic is fragrant. Sprinkle the remaining 2 tablespoons of flour over them and stir until combined. Slowly add the chicken broth, stirring until smooth.
- Stir in the cream cheese until combined. Add in the cherry tomatoes and spinach. Simmer until the spinach wilts. Season with salt and pepper, as needed.
- Add the cooked chicken to the pan, spooning some of the sauce over the tops. Serve over the cooked orzo with grated parmesan cheese (if desired), and enjoy!
Notes
Expert Tip: Slowly whisk or stir in the chicken broth to be sure the flour is fully incorporated. This will create a nice thick sauce without any clumps.
Cook chicken until it reaches an internal temperature of 165°F. Read more from the USDA about food safety.
Not a fan of orzo? Use a different pasta shape. You could also serve it with roasted or mashed potatoes, quinoa, or rice instead of pasta.
To store, refrigerate in an airtight container for up to 3 days. Store the pasta separately so it doesn’t absorb the liquid.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 511
- Sugar: 3.4 g
- Sodium: 388.8 mg
- Fat: 14.9 g
- Saturated Fat: 3.8 g
- Carbohydrates: 55.2 g
- Fiber: 3.1 g
- Protein: 38.1 g
- Cholesterol: 93.2 mg