4cupsboneless, skinless chicken breastcut into cubes
3oz.baby spinach leaves
2cupsdry orzo
2clovesgarlic
1oniondiced
8oz.creamy havarti cheesegrated
3cupschicken broth
1/2cupdry red wine
4Tbsp.olive oil
3/4cupsundried tomatoeschopped
1/4cuptomato paste
2Tbsp.fresh basilchopped (or 1 Tbsp. dried basil)
2Tbsp.fresh Italian parsleychopped (or 1 Tbsp. dried parsley)
1tsp.salt
Instructions
Preheat oven to 375 degrees.
In a large skillet, heat olive oil over medium heat. Brown the chicken, then remove to a separate plate.
Add the onion and garlic and saute until onion is translucent. Add the wine and simmer 1-2 minutes. Add the dry orzo and stir to coat with the red wine mixture.
Stir in the broth, tomato paste, sundried tomatoes, basil, parsley and browned chicken. Bring to a quick boil, then lower heat and simmer for 10 minutes until liquid is mostly absorbed. Continue to stir it so that the orzo doesn't stick to the bottom of the pan.
Turn off heat and stir in the spinach. Sprinkle the cheese evenly over top. Bake for 10 minutes until cheese is melted.