Ingredients
Scale
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1 cup cooked shredded chicken or your preferred protein
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon Italian herbs (optional)
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute.
- Add cherry tomatoes to the skillet and cook for 2-3 minutes until softened. Stir in chopped spinach and cook until wilted. Season with salt, pepper, and Italian herbs if desired.
- Add the cooked orzo to the skillet with vegetables. Gently fold in shredded chicken or preferred protein to warm through. Adjust seasoning as needed.
- Remove from heat, sprinkle with grated Parmesan cheese, and garnish with fresh basil or parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or a skillet with a splash of olive oil or water to maintain moisture and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, Boiling
- Cuisine: Italian-American
- Diet: Nut-Free, Dairy (can be modified for dairy-free)
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg