Heat ½ Tablespoon olive oil in a large deep skillet over medium heat.
0.5 Tablespoon olive oil
One pan it hot, add chicken pieces and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook for 6–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer chicken to a plate and set aside.
1.5 lbs boneless skinless chicken breasts, 0.5 teaspoon sea salt, 0.25 teaspoon black pepper
In the same skillet, add the remaining ½ Tablespoon oil, yellow onion and garlic. Cook for about 5 minutes, stirring often, until onion is translucent and fragrant.
0.5 Tablespoon olive oil, 1 cup chopped yellow onion, 3-4 cloves garlic
Add the dry orzo and cook for 1–2 minutes, stirring often, until lightly toasted.
2 cups dry orzo
Pour in the chicken broth along with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring the orzo to a boil and then cover and reduce to a simmer. Cook for 10-15 minutes or until orzo is cooked and most of the liquid is absorbed.
0.5 teaspoon sea salt, 4 cups chicken broth, 0.25 teaspoon black pepper
Stir in the pesto, milk (or half and half) and parmesan cheese until smooth and creamy.
½ cup basil pesto, ½ cup whole milk or half and half, ½ cup grated parmesan cheese
Add the cooked chicken back to the skillet along with the cherry tomatoes, spinach, and chopped fresh basil. Cook for 2–3 minutes, stirring, until the spinach is wilted and everything is heated through.
1 pint cherry tomatoes, 5 oz fresh spinach, ¼ cup fresh basil
Taste and add additional salt or pepper if needed. Serve warm topped with extra parmesan, fresh basil, and red pepper flakes if desired.
