Creamy Gluten-Free Lemon Basil Orzo with Chicken and Spinach
Serving Size:Â 2-3
Prep Time:Â 15 minutesÂ
Cook Time:Â 25 minutesÂ
Total Time:Â 40 minutes
Ingredients:Â
8-9 oz. Pappardelle's Gluten-Free Lemon Basil Orzo
1 Tbsp. extra-virgin olive oil
2 Tbsp. butter
1/2 onion, chopped
3 cloves garlic, minced
1/4 tsp. Italian seasoning
2 cups chicken broth, plus more as needed
2 Tbsp. lemon juice
1 cup heavy cream
2 cups cooked shredded rotisserie chicken
1/2 cup freshly grated Parmesan cheese, plus more for garnish
2 cups packed fresh baby spinach
1/4 cup fresh basil, chopped, for garnish
1 tsp. salt, plus more to taste
1 tsp. black pepper, plus more to taste
Instructions:Â
- To prepare pasta, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and set aside.
- Add olive oil, butter, and onion to a pot over medium heat. Sauté the onion until softened, about 3-5 minutes.
- Add garlic, Italian seasoning, salt & pepper, and cook for 2-3 minutes, stirring often.Â
- Stir in chicken broth, lemon juice and cream and bring to a boil. Once it starts to boil reduce to a simmer, and cook for 10 minutes, uncovered, stirring consistently. If it begins to look too thick, add broth in 1 Tbsp. increments at a time. Stir in chicken and remove from heat.Â
- Stir in Parmesan and spinach, and cook, covered, until desired thickness is reached, about 3-5 minutes. Season with salt & pepper.Â
- Divide pasta into serving dishes and top with creamy chicken. Garnish with basil and Parmesan. Serve and enjoy!