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A skillet filled with golden chicken meatballs, creamy orzo, sun-dried tomatoes, and fresh spinach.

Tuscan Chicken Meatballs and Orzo

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 545
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large eg g
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup uncooked orzo pasta
  • 2 cloves garlic , minced
  • 1/3 cup sun -dried tomatoes, chopped
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach

Method
 

  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, oregano, garlic powder, salt, and pepper. Mix until just combined and form into 1-inch meatballs.
  2. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides until golden, approximately 8-10 minutes. Remove meatballs from skillet and set aside.
  3. In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
  4. Add dry orzo to the skillet and toast for 1 minute, stirring frequently.
  5. Pour in chicken broth. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 8-10 minutes or until orzo is tender and most liquid is absorbed.
  6. Stir in heavy cream and baby spinach, cooking until the spinach is wilted.
  7. Return meatballs to the skillet and toss gently to coat. Heat through for 2 minutes before serving.