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A skillet of golden chicken meatballs and creamy orzo with spinach and sun-dried tomatoes.
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Tuscan Chicken Meatballs and Orzo

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 580kcal

Ingredients

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg , beaten
  • 2 cloves garlic , minced
  • 1 tsp dried oregano
  • 1/2 tsp sal t
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 8 oz orzo pasta
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup sun -dried tomatoes, julienned
  • 2 cups fresh baby spinach
  • 1/4 cup fresh basil, chiffonade

Instructions

  • In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, half of the minced garlic, oregano, salt, and pepper.
  • Form the chicken mixture into 1-inch spherical meatballs.
  • Heat olive oil in a large skillet over medium heat. Sear meatballs on all sides until the internal temperature reaches 165°F (74°C), approximately 8-10 minutes. Remove meatballs from skillet and set aside.
  • In the same skillet, add remaining garlic and sun-dried tomatoes; sauté for 60 seconds until fragrant.
  • Incorporate dry orzo into the skillet, stirring to coat with residual fats.
  • Pour in chicken broth and bring to a simmer. Cover and cook for 8-10 minutes, or until the orzo is al dente and the liquid is mostly absorbed.
  • Stir in heavy cream and fresh spinach, folding continuously until the spinach has wilted.
  • Return the meatballs to the skillet and toss to integrate with the orzo and sauce.
  • Garnish with fresh basil and serve immediately.