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One Pot Chicken with Spinach & Artichoke Pasta
4 boneless skinless chicken breasts about 1/2 thick. If your chicken breasts are thicker you can cut them in half lengthwise.
2 teaspoons olive oil
8 ounces dry orzo pasta
2 cups of chicken broth
1/4 cup cream cheese
3/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
2 cups of fresh spinach coarsely chopped
1 cup of canned or frozen artichoke hearts coarsely chopped
salt and pepper to taste
minced parsley and lemon wedges for garnish optional
Preheat the oven to 375 degrees. In a large pan, heat the olive oil over medium high. Season the chicken breasts generously with salt and pepper on both sides. Place the chicken in the pan and cook, undisturbed, for about 5 minutes or until chicken is a deep golden brown.
Flip the chicken and cook for another 3-5 minutes until that side is browned.
Add the orzo and chicken broth to the pan, along with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Put a lid on the pan and place in the oven. Bake for 25 minutes or until the chicken is cooked through.
Uncover the plan and place the chicken breasts on a plate. Add 1/4 cup of water to the cooked orzo along with the cream cheese, mozzarella, parmesan spinach and artichokes. Stir gently until combined. Place the chicken breasts on top of the orzo and put the pan, uncovered, back into the oven. Bake for 5 more minutes until cheese is melted.
Taste for seasoning and add more salt and pepper if desired.
Garnish with the chopped parsley and lemon wedges (optional) and serve immediately.