Chicken Mushroom Orzo

 INGREDIENTS:

• 1 1/2 pounds boneless, skinless chicken thighs

• 2 tablespoons butter

• 8 ounces sliced mushrooms

• 2 shallots, diced

• 5 cloves garlic, minced

• 2 teaspoons thyme

• 2 tablespoons flour

• 3 cups chicken stock

• 1 1/2 teaspoons Dijon mustard

• 1 cup orzo pasta

• 3-4 cups baby spinach

• 1/3 cup freshly grated Parmesan

• 1/4 cup heavy cream

DIRECTIONS:

1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.

2. Melt butter in a large skillet over medium heat.

3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.

4. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

5. Whisk in flour until lightly browned, about 1 minute.

6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste.

7. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet.

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