ACTIVE TIME 40 MINUTES TOTAL TIME 40 MINUTES SERVES 4
✓ One Pot
1 2-oz. chunk Pecorino Romano or Parmesan cheese
2 Tbsp. extra-virgin olive oil
1 lb. boneless, skinless chicken breasts
11/2 tsp. kosher salt, divided
11/2 cups orzo
1/2 cup dry white wine
3 cups unsalted chicken stock, plus more if needed
3/4 cup chopped sun-dried tomatoes
3 cups fresh baby spinach
1/2 cup half-and-half Freshly ground black pepper and fresh basil leaves (optional), for topping
GRATE half of cheese on medium holes of a box grater; set aside.
HEAT oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and place in skillet. Cook until golden brown on bottom, 4 to 5 minutes. Flip; cook until golden brown on other side, 3 to 4 minutes. Transfer to a plate. (Chicken will not be cooked through.)
ADD orzo to skillet; stir until toasted, about 1 minute. Add wine, stirring to loosen any browned bits. Stir in stock, tomatoes, and remaining 1 teaspoon salt; bring to a boil. Reduce heat to medium and nestle chicken into orzo.
COOK, uncovered, stirring occasionally and flipping chicken 2 or 3 times, until orzo has absorbed most of liquid and chicken is cooked to 160°F, 12 to 15 minutes. If orzo starts to stick, stir in up to 1 cup more stock, 1/4 cup at a time. Transfer chicken to a cutting board and tent loosely with foil to keep warm.
ADD spinach to skillet; stir until just wilted, about 1 minute. Remove skillet from heat and stir in half-and-half and grated cheese. Slice chicken and return to skillet. Shave remaining cheese over chicken and orzo. Top with pepper and, if desired, basil.
PER SERVING: 786 Calories, 34g Fat (7g Saturated), 108mg Cholesterol, 3g Fiber, 48g Protein, 70g Carbs, 1,246mg Sodium, 0g Added Sugar
Recipes by Marianne Williams Photographs by Jennifer Causey
FOOD STYLING BY JULIAN HENSARLING; PROP STYLING BY CHRISTINA DALEY