Ingredients
650 g (1.4 lb) boneless chicken breast, chopped
1 tbsp olive oil (or oil from sun-dried tomatoes)
3 garlic cloves, minced
170 g (6 oz) sun-dried tomatoes, drained
1 tsp dried oregano
2 tsp paprika
250 g (9 oz) orzo pasta
650 ml (2.75 cups) hot chicken stock
150 ml (¾ cup) double cream (heavy cream)
50 g (2 oz) grated parmesan
120 g (4 oz) baby spinach
Freshly ground black pepper
Instructions
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Heat olive oil in a large pan over medium heat. Add the chicken and cook for 5 minutes until golden.
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Stir in garlic, sun-dried tomatoes, oregano, and paprika. Cook for another 3 minutes.
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Add the orzo, stock, and black pepper. Stir, cover, and simmer for 10 minutes, stirring occasionally.
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Lower the heat, add the cream and spinach, and stir until the spinach wilts.
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Turn off the heat, stir in parmesan, and serve warm.
- Prep Time: 5 min
- Cook Time: 25 min