Creamy Chicken Orzo with spinach, cherry tomatoes, and basil pesto made in one pan for an easy, comforting dinner.

1.5 lb boneless skinless chicken breasts

1 tsp smoked paprika

1 tsp Italian seasoning

Salt and black pepper to taste

2 Tbsp olive oil

1 cup uncooked orzo

5 cloves garlic, minced

1 Tbsp olive oil

10 oz cherry tomatoes, halved

2 cups chicken stock

¼ tsp salt

5 oz fresh spinach

½ cup heavy cream

¼ cup basil pesto

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1. Season and sear chicken in olive oil until cooked through. Remove and set aside.

2. Toast orzo with garlic and olive oil for 2 minutes.

3. Add chicken stock, half the tomatoes, and salt. Simmer until orzo is tender.

4. Add spinach and remaining tomatoes and cook until wilted.

5. Stir in heavy cream and basil pesto.

6. Return chicken to skillet and simmer until heated through.

Stir orzo frequently to prevent sticking.

Add extra stock if sauce thickens too much.

Garnish with Parmesan or fresh basil.