One Pot Chicken & Mushroom Orzo

Serves 4

Prep time: Less than 20 minutes
Cook time: 40 minutes

• 1 tablespoon olive oil
• 3 boneless, skinless chicken breasts, sliced into ¾-inch strips
• 1 (8-ounce) package Giorgio® Baby Bella (Cremini) mushrooms, thinly sliced
• 1 (8-ounce) package Giorgio® White mushrooms, thinly sliced
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• ⅔ cup dry white wine
• 1½ cups dry orzo
• 2 cups chicken broth
• 3 tablespoons crème fraîche
• ½ cup grated Parmesan cheese
• 1 tablespoon whole-grain or Dijon mustard
• A few grates of whole nutmeg
• 1 lemon, zest and juice
• 2–3 cups fresh spinach (a couple of large handfuls)
• ½ cup chopped flat-leaf parsley or chives (about a large handful)
• Salt and freshly ground black pepper, to taste

1. Heat the olive oil in a large Dutch oven or deep skillet over a medium-high heat. Season the chicken with salt and pepper, then cook for 4–5 minutes until lightly browned. The chicken doesn't need to be fully cooked at this stage. Transfer to a plate.
2. In the same pan, add the mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the diced onion and cook for another 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until the wine has reduced slightly.
4. Stir in the orzo and chicken broth. Return the chicken and any accumulated juices to the pan. Bring to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10–12 minutes, stirring every few minutes to prevent the orzo from sticking, until the pasta is tender and the chicken is cooked through.
5. Remove the pan from the heat. Stir in the crème fraîche, Parmesan, mustard, a few grates of nutmeg, the lemon zest, and about half of the lemon juice. Mix until creamy and well combined.
6. Fold in the spinach and allow it to wilt from the residual heat, about 1–2 minutes.
7. Taste and season with additional salt, pepper, and more lemon juice if desired. Finish with the chopped parsley or chives and serve immediately with extra Parmesan on the side.

NOTES

• For extra richness, add a tablespoon of butter along with the crème fraîche.
• If the orzo thickens too much before serving, stir in a splash of warm chicken broth or water to loosen the sauce.
• Leftovers keep well in the refrigerator for up to 3 days and reheat best with a splash of broth or milk.