Creamy One-Pot Orzo

Trim excess fat from chicken breast, cut into bite-sized pieces, then pat dry with a paper towel. Season with salt and pepper to taste. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once heated, add chicken and cook for 6–8 minutes or until cooked through. Transfer chicken into a bowl and set aside.

Reduce heat to medium heat and add remaining tablespoon of oil to skillet. Sauté sweet onion and carrot for about 3 minutes or until they begin to soften. Add garlic to skillet and cook 1 more minute. Season with salt and pepper to taste.

Add butter to skillet and cook vegetables until very soft and melted. Add flour and cook for 1 minute, stirring to evenly combine. Once flour is cooked, slowly add chicken stock while constantly stirring to evenly incorporate it with the flour, avoiding lumps.

Pour in milk and add orzo. Turn heat up to high and bring to a boil and then reduce to a rapid simmer. Cook for about 5–7 minutes, stirring every couple of minutes to prevent sticking. Cook until pasta is al dente or to desired softness. If orzo begins to dry out before it is cooked through, add an additional 1/8 cup chicken broth to the pan as needed.

Add chicken back into the pan. Add chopped baby spinach and cook for 1 more minute.

Stir in grated cheese and season with salt and pepper to taste. Serve immediately.