Description

This dish tastes like a warm embrace on a busy day—rich, creamy, and full of Tuscan flair. It reminds me of that first bite in a quiet café, where the flavors of garlic, sun-dried tomatoes, and Parmesan wrap around you. Simple to make, yet full of gourmet charm.

Ingredients

Scale

2 boneless, skinless chicken breasts, cubed

1 tsp Italian seasoning

¼ tsp red pepper flakes

Salt and pepper, to taste

4 cloves garlic, minced

1 small onion, diced

1 cup sun-dried tomatoes (dry, not in oil), chopped

½ cup low-sodium chicken broth

1 cup heavy cream

1 cup fresh spinach, chopped

1 cup orzo pasta

1 cup grated Parmesan cheese

Instructions

Start the Base: Add chicken, garlic, onion, sun-dried tomatoes, seasoning, and chicken broth to the slow cooker.

Cook: Cover and cook on LOW for 3–4 hours, until chicken is tender.

Add Creamy Touch: Stir in heavy cream, orzo, and spinach. Cover and cook for another 30–40 minutes, stirring once halfway through.

Finish with Cheese: Stir in Parmesan cheese just before serving for a rich, creamy finish.

Notes

Creamy, comforting, and full of flavor—this Tuscan orzo is slow-cooked elegance made simple.

Prep Time: 10 minutes
Cook Time: 4–5 hrs

Nutrition

Calories: 480 per serving
Sugar: 5g per serving
Sodium: 680mg per serving
Carbohydrates: 28g per serving
Fiber: 3g per serving
Protein: 35g per serving