- 30 min
Prepare the ingredients
Cut the tomatoes into quarters. Mince the garlic. Juice the lemon. Finely chop the rosemary.
Cook the orzo
Bring a pot of salted water to a boil. Cook the orzo in the pot of boiling water for about 8-10 min, or until al dente. Save some of the pasta water, drain and set aside.
Cook the chicken
Heat 2 Tsp. of olive oil (double for 4 ppl.) in a pan over medium-high heat. Season the chicken with salt and pepper and cook in the pan for about 4-5 min each side,
or until the internal temperature is 74 °C. Remove from pan.
Finish the orzo
Add the tomatoes and spinach to the pasta. Season with salt and pepper. Incorporate half the lemon juice, the rest of the olive oil, and some of the reserved pasta water, one tablespoon at a time to desired consistency, and stir to combine.
Prepare the sauce
In the same pan used for the chicken, melt the butter over medium-high heat, then add the garlic and sauté for 1 min. Add the other half of lemon juice, the rosemary, salt and pepper, stirring for another 2-3 minutes or until combined and slightly thickened.
Garnish and serve
Slice the chicken and serve on top of the orzo pasta salad. Garnish with the rosemary and lemon butter sauce, and serve.