Ingredients
– 450 g chicken breast, diced
– 1 medium butternut squash, peeled and cubed
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 cup orzo pasta
– 750 ml chicken broth
– 100 g spinach
– Salt and pepper, to taste
Method
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until the onion softens.
2. Stir in the diced chicken, cooking until it is no longer pink. Season with salt, pepper, and dried thyme.
3. Mix in the butternut squash and orzo pasta, allowing them to blend for a minute or two.
4. Pour in the chicken broth and bring the mixture to a boil. Lower the heat and simmer for 15-20 minutes, until the squash is tender.
5. Add the spinach, stir it in, and cook for another 2-3 minutes until wilted.
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