Chicken and Butternut Squash Orzo

A cozy, fall dinner featuring tender chicken, roasted butternut squash, creamy orzo, and greens.

By damn_delicious

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 pound butternut squash, cubed
• 2 tablespoon olive oil
• 0 salt (amount not specified)
• 0 pepper (amount not specified)
• 1 tablespoon olive oil
• 1 pound chicken breasts, boneless and skinless, cut into 1-inch pieces
• 0 salt (amount not specified)
• 0 pepper (amount not specified)
• 2 clove garlic, minced
• 1 cup orzo
• 4 cup chicken broth
• 2 cup baby spinach
• 0.5 cup Parmesan cheese, grated
• 0 Parmesan cheese (amount not specified)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place 1 pound of cubed butternut squash on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss to coat.
3. Roast the butternut squash in the preheated oven for about 20-25 minutes, or until tender and caramelized.
4. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces. Season with salt and pepper to taste. Cook until golden brown and cooked through, about 4-5 minutes.
5. Add 2 cloves of minced garlic to the pot and cook until fragrant, about 1 minute.
6. Stir in 1 cup of orzo and cook, stirring frequently, until lightly toasted, about 2 minutes.
7. Gradually stir in 4 cups of chicken broth. Bring to a boil; reduce heat and simmer, stirring occasionally, until the orzo is tender and the broth is mostly absorbed, about 10-12 minutes.
8. Stir in the roasted butternut squash and 2 cups of baby spinach until the spinach has wilted, about 2 minutes.
9. Remove from heat and stir in 1/2 cup of grated Parmesan cheese until melted and combined.
10. Serve immediately, garnished with additional Parmesan cheese if desired.