Anti-inflammatory Tuscan Chicken & Pasta Bake
Ingredients: Makes 4-6 servings
1lb chicken breast, diced
3 C spinach, fresh
1/4 C fresh basil
1 pint cherry tomatoes
4 cloves garlic
1/2 C kalamata olives
1/2 tsp garlic powder
1/2 C sundried tomatoes
3 C low sodium chicken broth, I like Kitchen Basics Brand
1 1/2 C Orzo dried, I use Jovial brand made out of rice because it’s gluten free but regular orzo works perfectly
2 tsp italian seasoning
1/2 tsp paprika
1 tsp salt
1 tbsp olive oil
Directions:
- Preheat oven to 400F. Prepare a 9×13 baking pan and either spray cooking spray or grease the bottom with a small amount of olive oil
- In a small bowl coat the chicken cubes in the seasonings
- In the baking dish add the chicken, spinach, tomatoes and sun-dried tomatoes
- Pour the orzo on top
- Pour the chicken broth on top. Mix gently
- Bake 35-40 minutes until the orzo is cooked and the chicken has reached 165F internal temp
I love this recipe!! but tonight I used Barilla chickpea orzo. The pasta melted into a gloopy chickpea mess, the dish turned into more of a stew. Will go back to regular pasta next time. Just FYI. Thank you!
Sorry to hear that! I’ve never used the Barilla brand.
Do you cook the Orzo before adding it to the other ingredients?
No you put in dried orzo it cooks in the oven
This was delicious!
So happy you liked it!!!
I made this the other night with a few modifications. I didn’t have any sun dried tomatoes so I subbed some sun dried tomato pesto. I also added feta and topped the casserole with lemon slices before baking. It was delicious!
So happy you liked it! Love your substitutions sounds delicious!
I see no info when the garlic or olives are added. These are optional or i should add with the rest of ingredients?
Thanks!
Hi the garlic and olives are listed under ingredients
This recipe is terrible. It doesn’t say what to do with the olives, basil, or garlic cloves