Directions
- 1To a frying pan, add the oil and place over a medium heat.
- 2After a minute, add the chopped white onion and sauté for 2-3 minutes until softened, making sure to continuously stir.
- 3Add the seasonings, tomato puree and grated garlic, and 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, stock, and mix until combined.
- 6Lower the heat and cover the saucepan with a lid. Cook for 12-15 minutes, stirring regularly.
- 7Once the liquid has reduced, remove the lid and stir through 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 panchopping boardknifespoonmicroplane grater
Tips
- I love to add fresh basil instead of spinach.
- Make sure to grate plenty of parmesan to your heart’s content.
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