Description
A warm and creamy dish combining savory chicken, sun-dried tomatoes, and orzo, perfect for cozy evenings.
Ingredients
Scale
- 1 lb chicken breast tenderloins
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 5 cloves garlic (minced)
- 1 cup sun-dried tomatoes (chopped)
- 1 cup orzo (uncooked)
- 2 cups chicken stock
- ¼ tsp salt
- 4 oz fresh spinach
- ½ cup heavy cream
- 1 tbsp dried basil
- ¼ tsp red pepper flakes
- 2 tbsp grated parmesan
Instructions
- Heat up 2 tbsp of olive oil on medium-high heat in a large skillet.
- Add in the chicken breast tenderloins and cover with paprika, Italian seasoning, salt, and black pepper.
- Sear the chicken for 3 minutes on each side, making sure it gets covered with all the seasoning. A total of 6 minutes.
- Remove the chicken from the pan, and add olive oil to the same skillet.
- Add garlic, sun-dried tomatoes, and orzo.
- Stir and roast the orzo pasta for about 2 minutes.
- Pour in the chicken stock, add salt, and bring it to a boil.
- Lower the heat and cover the skillet with a lid.
- Let the orzo cook for 5-8 minutes until it softens, mixing throughout to prevent it from sticking to the pan.
- Add in fresh spinach and mix it in well until it wilts. It will take around 2-3 minutes.
- Pour in the heavy cream, add dried basil, red pepper flakes, and give it a good mix.
- Bring the chicken back into the pan and let it simmer covered for 2-5 minutes until it’s heated up and fully cooked.
- Remove the skillet from the heat and sprinkle with grated parmesan.
Notes
This dish can be stored in the fridge for up to 3 days and frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg