Sun Dried Tomato Chicken Orzo Recipe
Yield: 4
Materials
- 1 lb 450g boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup orzo pasta uncooked
- 1/2 cup sun-dried tomatoes packed in oil, drained, and chopped
- 2 cups chicken broth low-sodium preferred
- 1 cup heavy cream or half-and-half for a lighter option
- 3/4 cup grated parmesan cheese
- 3 garlic cloves minced
- 1 cup fresh spinach or arugula optional, for color and nutrition
- 2 tbsp olive oil or oil from sun-dried tomatoes for extra flavor
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional, for a subtle kick
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Season chicken pieces with salt, pepper, and Italian seasoning. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for another minute.
- Add uncooked orzo to the skillet, stirring to coat in the oil and aromatics. Pour in chicken broth and bring to a simmer. Reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Stir in heavy cream and parmesan cheese. Cook for 2-3 minutes until the sauce thickens. If too thick, add a splash of chicken broth or water. Stir in spinach or arugula (if using) and return the chicken to the skillet.
- Stir everything together and cook for 1-2 minutes to heat through. Garnish with fresh basil or parsley and extra parmesan. Serve hot.