Creamy Garlic Chicken Spinach Orzo

Directions

1. Wash your hands before preparing the ingredients. Rinse the spinach, parsley and lemon under running water. Keep the raw chicken and its utensils separate from the prepared vegetables. Pat the chicken dry and toss it with the salt and pepper.
2. Heat the chicken oil in a deep 12-inch (30 cm) skillet over medium-high heat. Cook the chicken in two batches for about 5 to 6 minutes per batch, turning the pieces until browned and each piece reaches 165 F (74 C) in the centre on a clean digital thermometer. Transfer the cooked chicken to a clean plate. Wash your hands and clean surfaces and utensils that touched raw chicken.
3. Reduce the heat to medium. Add the remaining tablespoon of oil and the onion to the same skillet. Cook for 4 minutes, stirring and loosening the browned bits. Add the garlic and cook for 30 seconds, then stir in the dry orzo for 1 minute.
4. Pour in the broth and bring to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring often along the bottom, until the orzo is tender. If the pan dries before the pasta softens, stir in 2 tablespoons of water at a time; allow each addition to absorb before adding more.
5. Stir in the cream and spinach. Cook over low heat for 2 minutes, until the spinach wilts. Return the chicken and any juices from the clean plate to the skillet and cook for 2 to 3 minutes, stirring, until the sauce is creamy and the chicken is hot throughout.
6. Remove the skillet from the heat. Stir in the Parmesan and lemon juice. Divide among four bowls and scatter the parsley over the top. The sauce thickens as the orzo stands; loosen it with a spoonful of hot water when serving if needed.

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