Description

If spinach artichoke dip is one of your favorite appetizers, this one skillet, spinach artichoke chicken orzo will become an addition to your regular recipe rotation.

Active Time: 5 min.

Total Time: 20 min.

Servings: 4

Ingredients:

• 1 tablespoon EACH:  olive oil & butter
• 1/2 white onion, diced finely
• 1/3 cup white wine (substitute with stock if needed)
• 1 1/2 cup chicken stock
• 3/4 cup uncooked orzo pasta
• 1 (14.5 ounce) can artichoke hearts – drained & chopped
• 1/2 tsp. granulated garlic
• 1/2 tsp. Granulated onion
• 1/4 tsp. Crushed red Chili flakes
• 1/2 teaspoon salt
• 1/4 tsp. Black pepper
• 4 tablespoons cream cheese
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 2 cups rotisserie chicken – chopped
• 3 cups spinach leaves, (measured then chopped) OR 5 ounces frozen (defrosted & drained dry)

Roadmap:

1. In a large skillet, over medium high heat, add the olive oil & butter until melted. Add onion, granulated garlic, onion, crushed red pepper, salt & pepper & sauté the until soft.

1. Add the wine & reduce down for 1-2 minutes.
2. Add chicken stock, orzo & artichoke hearts. Bring to a boil, reduce to a simmer and cover. Cook for 10-13 minutes or until liquid is absorbed.
3. Stir in cream cheese, sour cream & 1/2 cup Parmesan cheese to melt.
4. Add the chicken and spinach. Stir until everything is combined & warmed through.
5. Taste for seasoning & add more salt or pepper if needed.

Note: If sauce is too thick/tight, splash in some stock or water to thin it out.

1. Garnish dishes with an extra sprinkle of Parmesan and serve.

There’s never an excuse to avoid making dinner with a quick & easy one pan dish like this beauty.

If you’d like to up the nutritional value, substitute cauliflower rice for half the orzo.  Or just add it along with some extra parmesan cheese & stretch the goodness further.  It’s all good!