أورزو بالدجاج والفطر

We return the toasted orzo pasta to the pan.

We serve the orzo with chicken and mushrooms in a bowl, topped with extra grated cheese for garnish.

We grate cheese over the pasta and fold it gently.

We cover the pan for a few extra minutes to let the flavors blend.

We add the chopped spinach and stir until it wilts.

We stir the mixture until well combined.

We add one cup of cooking cream, or one cup of milk mixed with 1 tablespoon cornstarch and 1 tablespoon flour as a substitute.

We remove the lid and stir the pasta again.

We cover the pan and let it cook over medium heat until the pasta is done.

We pour in 3 cups of chicken broth and stir the ingredients well.

We cut the mushrooms into slices and the spinach into small pieces.

We add the sun-dried tomatoes and a sprig of fresh thyme.

We add the sliced mushrooms to the chicken and stir until softened.

We cook the chicken until it turns golden brown.

We add the chicken pieces and season with salt, black pepper, paprika, thyme, garlic powder, and Italian seasoning.

We add some olive oil again to the same pan.

We remove the orzo from the pan and set it aside.

We add the orzo pasta to the pan and stir until it is toasted and lightly golden.

We heat a little olive oil in the pan.