Preparation
Total Time
Serves
- 1375 g Package Maple Leaf Bacon, 1 inch dice
- 4Maple Leaf Prime RWA Chicken Breasts
- 1tbsp vegetable oil
- 2tbsp Italian Seasoning
- 1large clove garlic, minced
- 1284 ml can cream of chicken soup
- ¼cup sundried tomatoes, sliced
- 4cups low sodium chicken broth
- 1cup orzo
- 2cups baby spinach, packed
- ¼cup parmesan cheese, grated
- 1sprig rosemary, optional
- Salt
- Pepper
- Preheat grill to medium high heat. Place chicken in a large bowl. Add vegetable oil and seasoning. Toss to coat well and set aside.
- Heat a nonstick skillet over medium high heat. Cook bacon for 4 to 5 minutes until just starting to crisp. Using a slotted spoon remove bacon onto a paper towel lined plate.
- Remove all but 2 tbsp of bacon render from skillet.
- Add garlic and sundried tomatoes and stir frequently for about 1 minute until fragrant.
- Add orzo and chicken broth and rosemary if using. Stir well to combine. Allow to simmer for about 15 minutes stirring occasionally.
- Meanwhile grill chicken about 6 to 7 minutes per side or until an internal temperature of 165 degrees is reached. Remove from grill and keep warm.
- Add soup mix to skillet and stir well to combine. Simmer an additional 2 to 3 minutes. Add parmesan cheese and stir constantly until cheese has blended into sauce.
- Add spinach and half the bacon. Cook for about 2 to 3 minutes until spinach has wilted. Season with salt and pepper. Orzo should be al dente or just cooked through. Remove and allow to sit for about 5 minutes to thicken.
- Divide onto plates and serve with chicken. Garnish with remaining bacon.
Serve with thick wedges of sour dough bread and soft butter.
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