Creamy Sun-Dried Tomato Chicken Orzo

Enjoy this Creamy Sun-Dried Tomato Chicken Orzo, a quick and tasty dish perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Breast Tenderloins Can substitute with shrimp or tofu.
2 tablespoons Olive Oil Avocado oil can be used as an alternative.

For the Flavor Base

1 teaspoon Paprika Chipotle powder can be used for a smoky flavor.
1 tablespoon Italian Seasoning Essential for flavor depth.
to taste Salt & Black Pepper Adjust according to taste.
3 cloves Garlic (minced) Jarred minced garlic can save time.

For the Pasta Mix

1 cup Sun-Dried Tomatoes Fresh tomatoes can be substituted.
1 cup Orzo (uncooked) Quinoa or couscous can be alternatives.
3 cups Chicken Stock Vegetable stock for a plant-based version.

For the Greens

2 cups Fresh Spinach Swiss chard or kale can be used.

For the Creamy Sauce

1 cup Heavy Cream Half-and-half or coconut cream are alternatives.
1 teaspoon Dried Basil Fresh basil can enhance flavor.
to taste Red Pepper Flakes Omit for a milder dish.

For the Finishing Touch

1/2 cup Grated Parmesan Pecorino Romano or Asiago are great alternatives.

Equipment

large skillet

Method

Cooking Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add seasoned chicken breast tenderloins and sear for 3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil, minced garlic, and sun-dried tomatoes. Sauté for about 1 minute until fragrant, then add uncooked orzo. Stir for an additional 2 minutes.
Pour in 3 cups of chicken stock and season with salt. Bring to boil, reduce heat to low, cover, and simmer for 5-8 minutes until orzo is al dente.
Add 2 cups of fresh spinach to the skillet and gently stir until wilted, about 2-3 minutes.
Reduce heat to low and stir in 1 cup of heavy cream, 1 teaspoon of dried basil, and a pinch of red pepper flakes. Cook for another 2-3 minutes.
Return the seared chicken to the skillet and cover to simmer for an additional 2-5 minutes.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 30IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Use fresh ingredients where possible for the best flavor.

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