Cut the bacon into small pieces and fry it in
large skillet until crispy. Add the garlic,
Italian seasoning and orzo to the pot. Leave the
grease in the pot (if you have an excessive amount
you may want to drain a little off with a spoon).
Cook for 2 to 3 minutes, stirring often.
Stir in the chicken broth and cream. Once it
starts bubbling, continue cooking for 10 minutes
uncovered, stirring fairly often. You will want to
turn the heat down a bit to medium or medium low.
It should gently bubble not furiously boil. If
the mixture is too hot, too much liquid will be
absorbed before the pasta is ready.
Take the pot off the heat, stir in the parmesan
and spinach, and cover the pot for 3 to 5 minutes
or until it has thickened up to your liking. The
orzo will absorb the liquid quickly, so if it
still seems like there is too much liquid just
wait a bit longer. Season with salt and pepper as
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