Serves 4
Directions
- 1Season the diced chicken with paprika and oregano, cook in a pan for 5 minutes until nearly cooked through, then remove and set aside.
- 2Add the onion and garlic to the same pan and sauté for 2 minutes until softened.
- 3Add the cherry tomatoes and pesto, cook for an another 2 minutes.
- 4Add the orzo and stock, stir well, add the chicken back into the pan, cover with a lid and reduce the heat to a simmer for 10-15 minutes or until orzo is tender, stirring regularly.
- 5Add the cream and spinach, stir through until the spinach is wilted.
- 6Remove from the heat and stir through the parmesan until melted through.
- 7Divide between 4 bowls and top with fresh parsley and chilli flakes to serve.
Ingredients
- 500 g chicken breast, diced
- 1 tsp paprika
- 1 tsp oregano
- 1 whole onion, diced
- 1/2 tbsp garlic, minced
- 1 cup cherry tomatoes, halved
- 1/3 cup sun-dried tomato pesto
- 1 cup orzo
- 2 1/2 cup chicken stock
- 1/2 cup light cooking cream
- 1-2 cup baby spinach
- 1/4 cup parmesan cheese, grated
- to taste parsley (optional)
- to taste chilli flakes (optional)
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