Ingredients

• 1 lb chicken tenderloins or cutlets
• salt and pepper
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 2 tbsp olive or avocado oil
• 1 10 oz package cherry tomatoes, sliced in half
• 1/2 cup diced onion
• 4 cups chicken broth
• 1 cup orzo
• 3-4 handfuls fresh spinach
• 1/2 cup heavy cream
• 1/2 cup grated parmesan

Directions

1. Season the chicken evenly with the spices (salt and pepper, Italian seasoning, paprika, and garlic powder).
2. In a large skillet over medium heat, add the oil. Add the seasoned chicken to the pan and allow to sear and get golden brown before flipping (about 3 minutes on each side). Remove the chicken to a plate and set aside (the chicken won't be finished cooking; it will continue cooking in the pan later on).
3. Add the halved cherry tomatoes and onion to the pan and cook for 4-5 minutes, until the onions are translucent and the tomatoes have started releasing their juices.
4. Slowly add the chicken broth while also stirring and scraping up the golden bits from the bottom of the pan. Stir in the orzo. Chop the reserved chicken into chunks and add it back into the pan.
5. Allow to come to a light boil, lower the heat to a simmer, and cover. Cook for 10 minutes. Remove the cover and allow to cook for 2-3 more minutes while some of the remaining liquid cooks off.
6. Add the spinach and allow it cook down and wilt (this won't take long at all). Stir in the heavy cream and parmesan cheese. Serve hot!