Creamy Chicken Orzo with Butternut Squash and Spinach. Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Roasted butternut squash
12 oz butternut squash
1 Tbsp olive oil
salt & pepper, 2 Tbsp fresh thyme
Chicken thighs
1.5 lb chicken thighs skinless, boneless
1 tsp each smoked paprika, Italian seasoning
salt & black pepper to taste
2 Tbsp olive oil
Orzo
1 cup orzo uncooked
5 cloves garlic minced
1 Tbsp olive oil
2 cups chicken stock
5 oz spinach fresh
½ cup heavy cream
salt & pepper, fresh thyme
Preheat oven to 400. In large bowl, toss cubed butternut squash with olive oil, salt, pepper & fresh thyme. Spread squash on parchment lined baking sheet in one layer. Roast for 20-30 min. Remove from oven.
Generously season chicken with salt, black pepper, smoked paprika, Italian seasoning & fresh thyme. Heat large skillet over med for 3 min. Add 2 Tbsp olive oil. Add chicken thighs. Cook 5 min, without moving. This allows chicken to sear. Flip chicken over, cook 5 more min. meat thermometer should register 165° in thickest part of chicken. Remove chicken.
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Directions: |
Directions:Cook orzo
To same, now empty, skillet, add 1 cup uncooked orzo, 5 cloves minced garlic & 1 Tbsp olive oil. Cook orzo for 3 min until browned. Add 2 cups chicken stock. Bring to boil, then reduce to simmer; cook 5-10 min, occasionally stirring to prevent orzo from sticking to bottom, until orzo is cooked through. Add spinach, stir until it wilts. Add ½ cup heavy cream, stir to combine. Season with salt & pepper.
Assembly
Add roasted butternut squash & cooked chicken thighs to cooked orzo. Top with fresh thyme. |
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