- 1 tbsp Olive Oil
- 2 tbsp Butter
- 1 Small Onion, diced
- 2 Garlic cloves, minced
- ¼ tsp Oregano
- 1 Cup Orzo Pasta (uncooked)
- 2 Cups Low Sodium Chicken Broth
- 1 Lemon, juiced and zested
- 1 Cup Heavy Cream
- 2-3 Cups Rotisserie Chicken
- ½ Cup Grated Parmesan Cheese
- 2 Cups Baby Spinach
- Salt & Pepper to taste
- Heat olive oil in a large skillet over medium high heat. Sauté the onion for 3-4 minutes or until translucent.
- Add butter and allow to melt. Then, add garlic and cook for 1 minute until fragrant.
- Add the orzo and allow to toast slightly. Stir in chicken broth, oregano, lemon juice, lemon zest and cream and bring to a light boil. Reduce heat to medium-low and continue to simmer uncovered, stirring frequently for about 10 minutes. If there is not enough liquid to continue cooking the orzo, add additional chicken broth ¼ cup at a time.
- Stir in the chicken and remove from heat. Add the parmesan cheese and spinach, and stir to combine. Cover and allow spinach to wilt and cheese to melt, about 3 minutes.