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One Pot Chicken and Creamy Spinach Artichoke Pasta

Ingredients

• 4 Boneless skinless chicken breasts
• 2 Teaspoons olive oil
• 8 Ounces dry orzo pasta
• 2 Cups of chicken broth
• 1/4 Cup cream cheese
• 3/4 Cup shredded mozzarella cheese
• 1/4 Cup shredded parmesan cheese
• 2 Cups of fresh spinach coarsley chopper
• 1 Cup of canned or frozen artichoke hearts coarsley chopped
• Salt and pepper to taste
• Minced parsley and lemon wedges for garnish

Directions

Preheat the oven to 375. In a large pan, heat the olive oil over medium high. Season the chicken breasts generally with salt and pepper on both sides. Place the chicken in the pan and cook, undisturbed, for about 5 minutes or until chicken is a deep golden brown.
Flip the chicken and cook for another 3-5 minutes until that side is browned.
Add the orzo and chicken broth to the pan, along with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Put a lid on the pan and place in the oven, bake for 25 minutes or until the chicken is cooked through.
Uncover the pan and place the chicken breasts on a plate. Add 1/4 cup of water to the cooker orzo along with the cream cheese, mozzarella, parmesan, spinach and artichokes. Stir gently until combined. Place the chicken breasts on top of the orzo and put the pan, uncovered, back into the oven. Bake for 5 more minutes until cheese is melted.
Taste for seasoning and add more salt and pepper if desired.
Garnish with chopped parsely and lemon wedges.