Chicken & Nduja Orzo

• Chicken breast(500 g)
• Orzo(300 g)
• Nduja(80 g)
• Onion(1)
• Garlic(3 cloves)
• Sun-dried tomatoes(70 g)
• Tomato paste(1 tbsp)
• Chicken Broth(900 ml)
• Heavy cream(120 ml)
• Parmesan(60 g)
• Spinach(120 g)
• Olive oil(1 tbsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Dice the {Onion}, finely chop the {Garlic}, roughly chop the {Sun-dried tomatoes}, and cut the {Chicken breast} into small irregular bite-size pieces. Grate the {Parmesan}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large deep skillet or sauté pan over medium-high heat. Add the {Chicken breast}, {Salt}, and {Black pepper}, then cook until lightly golden in spots but not fully cooked through. Transfer to a plate.

   ~5 min

3. 3

   In the same pan, add the {Onion} and cook until softened. Stir in the {Garlic}, {Nduja}, {Tomato paste}, {Sun-dried tomatoes}, {Oregano}, and {Chili flakes} if using, and cook until the nduja melts into a glossy red base.

   ~5 min

4. 4

   Stir in the {Orzo} to coat in the red base, then pour in the {Chicken Stock}. Return the {Chicken breast} and any juices to the pan. Bring to a gentle bubble, then simmer, stirring often, until the orzo is tender and most of the liquid has been absorbed.

   ~12 min

5. 5

   Lower the heat and stir in the {Heavy cream}, {Parmesan}, and {Spinach}. Cook just until the spinach wilts and the sauce turns thick, creamy, and glossy, loosening with a splash of water if needed.

   ~4 min

6. 6

   Spoon into bowls and serve while hot, with extra black pepper over the top if you like.

   ~2 min