Ingredients:

  • 1 lb ground chicken
  • 0.5 cup panko breadcrumbs
  • 1 large egg, beaten
  • 0.75 cup freshly grated Parmesan cheese, divided
  • 5 cloves garlic, divided (2 minced, 3 thinly sliced)
  • 1 tsp dried Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 cup dried orzo pasta
  • 0.33 cup sun-dried tomatoes in oil, chopped
  • 1 tbsp sun-dried tomato oil (reserved from jar)
  • 1 tbsp tomato paste
  • 1.5 cups chicken broth
  • 1 cup heavy cream
  • 0.5 tsp red pepper flakes
  • 2 cups fresh baby spinach
  • 1 tbsp fresh basil leaves, for garnish

Instructions:

  1. In a medium mixing bowl, combine ground chicken, panko, egg, 1/4 cup grated Parmesan, minced garlic, Italian seasoning, smoked paprika, salt, and pepper. Mix gently by hand until just combined; do not overwork. Shape into 16-18 meatballs.
  2. Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat. Add meatballs in batches and sear for 5-6 minutes until a deep mahogany crust forms. Remove meatballs and set aside (they will finish cooking later).
  3. Reduce heat to medium. Add the reserved sun-dried tomato oil to the skillet. Sauté the sliced garlic for 1 minute until fragrant. Stir in the tomato paste and chopped sun-dried tomatoes, cooking for another minute.
  4. Pour in the chicken broth, heavy cream, and red pepper flakes. Bring the liquid to a gentle simmer. Stir in the dried orzo.
  5. Cover and cook for 8-10 minutes, stirring occasionally to prevent the orzo from sticking, until the pasta is al dente and the sauce has thickened.
  6. Stir in the remaining 1/2 cup of Parmesan cheese and the fresh baby spinach until the spinach is wilted. Return the meatballs to the pan and simmer for 2-3 minutes until heated through and fully cooked.
  7. Garnish with fresh basil leaves and serve immediately.