Cooking Instructions
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Step 1
Cut the
Chicken (1 lb)
into 1-inch pieces. Season with
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
.
Step 2
In a skillet over medium-high heat, add the
Olive Oil (1 Tbsp)
and
Butter (1 Tbsp)
. Once the butter has melted, add the chicken and cook until no longer pink, 4-5 minutes.
Step 3
Turn the heat to high and stir fry the chicken for 2-3 more minutes, until the edges begin to brown and a brown crust is forming on the bottom of the pan. Transfer the chicken to a plate or tray.
Step 4
Return heat to medium. Add the remaining
Garlic (3 cloves)
and the
Yellow Onion (1)
and
Olive Oil (1 Tbsp)
. Stir fry until onions are beginning to soften, around 8-10 more minutes.
Step 5
Add the
Orzo Pasta (1 cup)
. Stir fry until there is no moisture remaining and the orzo begins to stick to the bottom of the pan.
Step 6
Add
Chicken Broth (2 cups)
,
Milk (1 cup)
, and chicken, along with any juice that accumulated on the tray. Turn heat to medium and cook for 10 minutes, stirring often, until the orzo is tender.
Step 7
Turn off the heat. Stir in the
Fresh Baby Spinach (2 cups)
,
Grated Parmesan Cheese (1/2 cup)
, and
Lemon Juice (1)
. If it still seems too liquidy, cover the pot and wait 2-3 minutes (the orzo will continue to absorb moisture).
Step 8
Serve warm with more parmesan cheese on top and a pinch of
Crushed Red Pepper Flakes (to taste)
.
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