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Creamy Sun-Dried Tomato Chicken Orzo
4 bowls
| prepMince garlic | ||||||
| prepChop sun-dried tomatoes | ||||||
| 1 lb / 455 g chicken breast tenderloins | Season chicken | Sear chicken, 3 min per side | Add chicken back, simmer 2–5 min | Top with parmesan & serve | ||
| 2 tbsp / 30 ml olive oil | ||||||
| 1 tsp paprika | ||||||
| 1 tsp Italian seasoning | ||||||
| 1/4 tsp salt | ||||||
| 1/4 tsp black pepper | ||||||
| 1 tbsp / 15 ml olive oil | Roast garlic, tomatoes, orzo, 2 min | Add stock, salt & simmer, 5–8 min | Wilt spinach, 2–3 min | Stir in cream, basil, pepper flakes | ||
| 5 cloves garlic, minced | ||||||
| 1 cup / 180 g sun-dried tomatoes, chopped | ||||||
| 1 cup / 200 g orzo, uncooked | ||||||
| 2 cups / 480 ml chicken stock | ||||||
| 1/4 tsp salt | ||||||
| 4 oz / 115 g fresh spinach | ||||||
| 1/2 cup / 120 ml heavy cream | ||||||
| 1 tbsp dried basil | ||||||
| 1/4 tsp red pepper flakes | ||||||
| 2 tbsp grated parmesan | ||||||
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