Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
Instructions
- In a large bowl, combine ground chicken, Parmesan cheese, breadcrumbs, egg, garlic, Italian herbs, salt, and pepper. Mix until well combined.
- Form mixture into meatballs, about 1 inch in diameter.
- In a large skillet, heat olive oil over medium heat. Add meatballs and cook until browned on all sides. Remove from skillet and set aside.
- In the same skillet, add orzo and chicken broth. Bring to a boil, then reduce heat and simmer until orzo is tender, about 10-12 minutes.
- Stir in heavy cream, spinach, and sun-dried tomatoes. Return meatballs to the skillet and cook for an additional 5 minutes until heated through.
Notes
- For added flavor, consider adding fresh basil or parsley before serving.
- This dish can be served with crusty bread for dipping in the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg