Creamy Tuscan Orzo with Chicken Meatballs
Savor the delightful combination of chicken meatballs and creamy Tuscan orzo, a comforting meal that’s sure to please the whole family.
Ingredients
Main Ingredients
- 1 lb ground chicken
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.25 cup milk
- 1 large egg
- 2 tbsp chopped parsley
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 4 cloves garlic, minced
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- 2 tbsp olive oil
- 0.25 cup sun-dried tomatoes
- 1 tbsp tomato paste
- 0.5 tsp dried oregano
- 0.25 tsp red chili flakes
- 2 cups low-sodium chicken broth
- 1 cup dry orzo pasta
- 0.5 cup heavy cream
- 0.25 cup shredded Parmesan cheese
- 2 cups fresh spinach, chopped
Instructions
- In a large bowl, mix ground chicken, breadcrumbs, Parmesan cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and black pepper. Avoid overmixing. Let it rest for 10-20 minutes.
- Shape the mixture into 1-1¼” meatballs.
- Heat a skillet over medium-high heat with 2 tablespoons of oil. Sear the meatballs until golden brown on all sides. Place them on a plate and cover with foil.
- In the same skillet, add sun-dried tomatoes, tomato paste, garlic, salt, oregano, black pepper, and chili flakes. Cook for 1-2 minutes.
- Pour in the chicken broth, scraping any browned bits. Bring to a low boil.
- Stir in orzo, cream, Parmesan, salt, and pepper. Place the meatballs on top, cover, and simmer for 10 minutes until orzo is al dente.
- Add spinach, adjust seasoning, and serve hot.
Notes
For extra flavor, consider adding a squeeze of lemon juice or a sprinkle of fresh basil before serving.