One Pan Lemon Pepper Chicken Orzo

This recipe I imported was wonderful! It made plenty of food and it was very tasty. I used heavy cream instead of half and half, but besides that I kept faithful to the recipe as much as I could!

By Sam Luck-Leonard

Ingredients

• 1 cup half & half ((240 ml))
• 1 lb boneless, skinless chicken breast ((16 oz) diced)
• 1 tbsp lemon pepper seasoning
• 1/2 lemon (juiced)
• 1/2 small white onion ((100 g) chopped)
• 1/2 tbsp minced garlic
• 1/2 tbsp yellow mustard ((7 g))
• 2 1/2 cups chicken broth ((600 ml))
• 2 1/2 cups fresh spinach ((75 g) roughly chopped)
• 8 oz orzo pasta ((224 g))

Instructions

1. Heat a large deep skillet on medium high heat and spray with cooking spray. Fully cook the diced chicken with lemon pepper seasoning (5-7 minutes). Remove from pan and set aside.
2. In the same pan, spray again with a little more cooking spray, and cook onions and garlic until soft and fragrant (2-3 minutes). Add the dry orzo and toast for another minute.
3. Add chicken broth and bring to a boil. Reduce heat to medium, cover, and let simmer for 9-10 minutes (or according to box directions) stirring occasionally so nothing burns.
4. Remove from heat and add half & half, mustard, spinach, lemon juice, and stir until the spinach has wilted. Add the cooked chicken and season with more salt and pepper to taste. Serve with fresh parm if desired and enjoy!