Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cups butternut squash, peeled and cubed into 1/2-inch pieces
  • 3 cups fresh baby spinach, packed
  • 1 small yellow onion, finely diced
  • 1.5 cups dried orzo pasta
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 3.5 cups low-sodium chicken bone broth
  • 1/2 cup freshly grated Parmesan cheese
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Cut the 1.5 lbs of chicken thighs into bite-sized pieces and season with half of the salt and pepper.
  2. Heat 1 tbsp olive oil in your skillet over medium high heat. Add chicken until golden and crackling on all sides (about 5-7 minutes). Remove chicken and set aside.
  3. In the same pan, add the 1 small diced yellow onion and 2 cups of cubed butternut squash. Cook for 5 minutes until the onion is translucent and fragrant.
  4. Stir in the 3 cloves of minced garlic, 1 tsp dried sage, and 1 tsp dried thyme. Cook for 60 seconds until the aroma of the herbs fills the room.
  5. Pour in the 1.5 cups of dried orzo pasta. Stir constantly for 2 minutes until the pasta smells slightly nutty and looks toasted.
  6. Slowly pour in the 3.5 cups of chicken bone broth, using a wooden spoon to scrape up any brown bits from the bottom.
  7. Return the chicken to the pan. Bring to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes until the orzo is tender and most liquid is absorbed.
  8. Remove the lid and stir in the 3 cups of fresh baby spinach.
  9. Stir in the 1/2 cup of freshly grated Parmesan cheese and the remaining salt and pepper until the sauce becomes velvety and glossy.
  10. Let the dish sit for 2 minutes before serving to allow the sauce to set.