Serves 1
Directions
- 1Season the chicken breasts generously with Cajun seasoning, olive oil, salt, and black pepper.
- 2Heat olive oil in a large pan over medium-high heat.
- 3Sear the chicken on both sides until golden brown and cooked through.
- 4Remove the chicken from the pan and let it rest before slicing.
- 5In the same pan, add the butter, diced white onion, diced yellow onion, and minced garlic.
- 6Cook until the onions soften and the garlic becomes fragrant.
- 7Stir in the tomato paste and let it cook down for 1–2 minutes.
- 8Add the orzo and toast it in the pan for another 1–2 minutes so it picks up all that flavor.
- 9Slowly add the chicken stock, stirring often, until the orzo is tender and creamy.
- 10Lower the heat.
- 11Stir in the heavy cream, parmesan, spinach, and fresh lemon juice.
- 12Mix until the spinach wilts and the sauce becomes smooth and glossy.
- 13Plate the creamy Cajun orzo.
- 14Top with sliced chicken.
- 15Finish with parmesan, parsley, black pepper, and a little extra lemon.
Ingredients
- 3 chicken breasts
- 2 cups orzo
- 2 tbsp olive oil
- 3 tbsp butter
- 1 white onion
- 1 yellow onion
- 4 cloves garlic
- 2 tbsp tomato paste
- 3 cups chicken stock
- 0.5 cup heavy cream
- 1 cup freshly grated parmesan
- 1 cup spinach
- 1 lemon
- Fresh parsley
- PoggioliEats Cajun seasoning
- Salt
- Black pepper
Equipment
large pan
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