Creamy Orzo with Spinach

It’s creamy, garlicky, and an easy 1 pan dish!

Yields ~2-3 large servings

Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes

Ingredients:

• 2.5 cups of chicken broth (or veggie)

• 1 cup heavy cream (or alternative milk)

  • If you prefer less creamy, you can do 1/4 cup cream and 3/4 water

• 1 cup orzo

• 6 cups baby spinach (about 1 full bag from Fresh Start)

• 1/2 cup of grated Kerrygold Dubliner cheese

• 2 tablespoons of minced garlic

• 1-2 baby bok choy (chopped)

• 3 tablespoons of sun dried tomatoes (roughly chopped)

• Salt and pepper to taste

• Fresh parsley shopped

• Optional: chicken breast, or another form of seafood or meat. I just had leftover chicken breast in the fridge so I threw that in. Scallops, shrimp and even steak would be delicious

Mince, chop and prepare all your ingredients.

In a medium to large skillet bring your broth and cream to a boil. Then stir in your orzo, and lower heat to medium-high. Keep stirring, uncovered, for about 8 minutes or until the liquid base is mostly absorbed into the orzo. Lower the heat to medium low, and add your baby spinach, bok choy, garlic and sun dried tomatoes. Stir until well combined and spinach is wilted. This takes about 3-5 minutes. Don’t forget to add your optional meat or seafood. Note, if the sauce is too thick for your liking, you can always add more broth or water. Taste, and add salt and pepper to your liking. Then top with your grated cheese and fresh parsley.

Serve with some extra cheese and cracked pepper and enjoy!