Serve with 1 cup steamed veggies.
1 tbsp oil
1lb (450 g) boneless, skinless chicken thighs
2 cups mushrooms
1 pkg Roasted Garlic & Parmesan Hot Dip Mix
2 cups orzo
1 1⁄2 cup milk
2 tbsp unsalted butter
4 cups spinach
Toppings (optional): Pesto Sauce Mix, Black Pepper
- Heat oil in Sauté Pan over medium-high heat. Place chicken thighs in pan and cook 5 min per side or until cooked through.
- Meanwhile, finely chop mushrooms.
- When cooked, remove chicken from pan; set aside. To same pan, add mushrooms, dip mix, broth, orzo, milk, and butter. Bring to a boil; cook 5 min until liquid is mostly absorbed. Stir in spinach and cook until slightly wilted, about 1 min.
- Slice cooked chicken and add to pan; stir to combine. Add toppings, if desired.