Description
A rich, one-pan dinner featuring smoky Spanish chorizo, tender chicken, and orzo pasta simmered in a velvety cream sauce with spinach and Parmesan.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, diced
- 6 oz Spanish chorizo, diced
- 1.5 cups orzo pasta, uncooked
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced chorizo and cook until the red oil is released and the meat is slightly crisp.
- Add the diced chicken to the skillet. Season with salt and pepper, and cook until the chicken is golden brown on all sides.
- Stir in the minced garlic and smoked paprika. Cook for about 1 minute until the garlic is fragrant.
- Add the dry orzo to the pan. Stir constantly for 2 minutes to toast the pasta in the chorizo oil.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 10-12 minutes until the liquid is mostly absorbed.
- Stir in the heavy cream. Simmer uncovered for another 2-3 minutes until the sauce thickens and becomes glossy.
- Fold in the Parmesan cheese and baby spinach. Stir until the cheese has melted and the spinach is just wilted.
- Remove from heat and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion