Lemon Chicken Orzo Pasta
Tender chicken, bright lemon, fresh spinach, and mushrooms all simmered together in Parmesan and broth.
Ingredients
- 2 tablespoons butter
- 1 cup diced yellow onion
- 1 cup sliced mushrooms
- 1 tablespoon minced garlic
- 1 ½ teaspoons fresh thyme or 1 teaspoon dried
- 2 cups chicken broth
- ¼ cup lemon juice divided
- 1 cup dry orzo pasta
- 1 cup cream half & half or heavy cream
- 2 cups cooked chicken chopped rotisserie works great
- ¼ cup grated Parmesan cheese
- 3 handfuls fresh baby spinach
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium-high heat.
- Add onion and mushrooms with a pinch of salt and pepper; sauté until softened, about 4 minutes.
- Stir in garlic and thyme and cook until fragrant, about 1 minute.
- Pour in chicken broth, half the lemon juice, and add orzo. Stir to combine.
- Add cream and bring to a gentle boil. Reduce heat and simmer, stirring often, until orzo is tender and sauce thickens, about 10 minutes.
- Turn heat to low. Stir in cooked chicken, parmesan, spinach, and remaining lemon juice. Cook until chicken is warmed through and spinach has wilted, adding splashes of broth as needed.
- Season to taste with salt and pepper, and serve warm.
Notes
- Use Cream such as half & half or heavy cream to reduce the risk of curdling when exposed to heat and lemon juice.
- To make this gluten-free, substitute gluten-free orzo, short cut pasta, or rice and check your broth and parmesan for gluten-free certification.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently, adding a splash of broth if needed.
- Nutrition Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 430kcalCarbohydrates: 34gProtein: 30gFat: 18gSaturated Fat: 9gCholesterol: 90mgSodium: 700mgFiber: 2gSugar: 3g
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