Creamy Sun-Dried Tomato Chicken Orzo Delight!
Savor this comforting blend of tender chicken, vibrant tomatoes, and creamy orzo, pure deliciousness in every bite.
Equipment
- Large skillet
Ingredients
- 1 lb chicken breast tenderloins
- 2 tbsp olive oil for chicken
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/4 tsp salt for chicken
- 1/4 tsp black pepper
- 1 tbsp olive oil for orzo
- 5 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 1 cup orzo uncooked
- 2 cups chicken stock
- 1/4 tsp salt for orzo
- 4 oz fresh spinach
- 1/2 cup heavy cream
- 1 tbsp dried basil
- 1/4 tsp red pepper flakes
- 2 tbsp grated parmesan
Instructions
- Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken tenderloins and season generously with paprika, Italian seasoning, salt, and black pepper.
- Cook the chicken for 3 minutes on each side until golden and well-seasoned, about 6 minutes total. Set aside.
- Add 1 tablespoon of olive oil to the same skillet, then stir in minced garlic, chopped sun-dried tomatoes, and uncooked orzo. Sauté for about 2 minutes until fragrant.
- Pour in the chicken stock, add a pinch of salt, and bring the mixture to a gentle boil.
- Reduce heat, cover the skillet, and simmer for 5-8 minutes until the orzo is tender, stirring occasionally to prevent sticking.
- Stir in the fresh spinach until it gently wilts into the pasta, which takes around 2-3 minutes.
- Pour in the heavy cream, dried basil, and red pepper flakes. Mix everything thoroughly to combine.
- Return the cooked chicken to the pan and let it simmer, covered, for 2-5 minutes until it's heated through and fully incorporated.
- Take the skillet off the heat and finish with a sprinkle of grated parmesan.
Notes
Prep Time : 5 mins
Cook Time : 25 mins
Total Time : 30 mins
Servings : 4
Calories : 618 kcal
Total Carbs : 54 g
Net Carbs: 49.4 g
Fats: 27 g
Protein: 40 g
Cook Time : 25 mins
Total Time : 30 mins
Servings : 4
Calories : 618 kcal
Total Carbs : 54 g
Net Carbs: 49.4 g
Fats: 27 g
Protein: 40 g
