- Prepare the Chicken:
- Season the chicken pieces with salt and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- Roast the Butternut Squash:
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20-25 minutes or until tender and slightly caramelized.
- Cook the Orzo:
- In the same skillet, add minced garlic and sauté for a minute until fragrant.
- Add the orzo pasta and toast it for 1-2 minutes.
- Pour in the chicken broth, heavy cream, dried thyme, and dried oregano. Bring to a simmer, then reduce the heat to low and cover. Cook for about 10-12 minutes or until the orzo is cooked al dente.
- Combine Ingredients:
- Stir in the cooked chicken, roasted butternut squash, chopped spinach, and Parmesan cheese. Cook for an additional 2-3 minutes until the spinach wilts and the ingredients are well combined.
- Garnish and Serve:
- Garnish with fresh parsley and additional Parmesan cheese if desired.
- Serve the creamy chicken orzo hot.
This dish offers a delightful combination of creamy textures, savory chicken, and the sweet, earthy flavors of butternut squash. It’s a perfect comfort meal for any time of the year. Enjoy!
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