Directions
- 1Add the oil to a frying pan and place it over a medium heat.
- 2Add the chopped white onion and sauté for 2-3 minutes until softened, stirring continuously.
- 3Add the seasonings, tomato puree, and grated garlic, then stir through for a minute.
- 4Add the diced chicken to the pan and cook for 5 minutes, or until the chicken has turned white.
- 5Add the orzo, chopped sundried tomatoes, cream, and stock, then mix until combined.
- 6Lower the heat and cover the saucepan with a lid. Cook for 12-15 minutes, stirring regularly, until the consistency is silky.
- 7Remove the lid and stir in the grated Parmesan cheese and fresh basil.
- 8Cook for a further minute before serving.
Ingredients
- 2 tbsp oil
- 1 white onion
- 2 garlic cloves
- 1 tsp paprika
- 2 tsp dried oregano
- 1 tbsp tomato puree
- 650 g chicken breast
- 300 g orzo
- 15 sundried tomatoes
- 300 ml single cream
- 500 ml veg stock
- salt
- pepper
- 50 g Parmesan cheese
- handful fresh basil
Equipment
frying panwooden spoonknifechopping boardgrater
Tips
- Use the oil from the sundried tomatoes jar.
- Stir continuously when sautéing the onion.
- Stir regularly while cooking the orzo.
- Grate plenty of parmesan to your heart's content.
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