Sun-Dried Tomato Chicken Orzo

• Chicken breast(500 g)
• Orzo(250 g)
• Onion(1)
• Garlic(3 cloves)
• Sun-dried tomatoes(90 g)
• Baby Spinach(120 g)
• Parmesan(50 g)
• Cream(180 ml)
• Chicken Broth(600 ml)
• Olive oil(1 tbsp)
• Tomato paste(1 tbsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lemon(1)optional
• Fresh basil(10 g)optional

Method

1. 1

   Cut {Chicken breast} into irregular bite-size pieces. Finely chop {Onion}, mince {Garlic}, and roughly chop {Sun-dried tomatoes}. Grate {Parmesan}.

   ~8 min

2. 2

   Heat {Olive oil} in a deep sauté pan or pot over medium-high heat. Add the chicken, {Salt}, and {Black pepper}, then cook until lightly golden in spots, 4 minutes. Stir in {Onion} and cook 2 minutes more, until softened.

   ~6 min

3. 3

   Stir in {Garlic}, {Tomato paste}, {Oregano}, and {Sun-dried tomatoes} for 1 minute. Add {Orzo} and stir well to coat.

   ~2 min

4. 4

   Pour in {Chicken Stock} and {Cream}. Bring to a gentle bubble, then simmer, stirring a few times, until the {Orzo} is tender and the sauce is thick and glossy, 10 minutes.

   ~10 min

5. 5

   Stir in {Baby Spinach} and {Parmesan} until the spinach wilts and the sauce turns creamy and cohesive. Squeeze in a little {Lemon} juice if using.

   ~2 min

6. 6

   Spoon into bowls and scatter over {Fresh basil} if using.

   ~0 min