Tuscan Chicken Orzo (Printable Version)
Craving Italy but short on time?
# What You’ll Need:
01 -
2 large chicken breasts.
02 -
1 scoop olive oil.
03 -
3 slices garlic, chopped fine.
04 -
1/2 cup dried tomatoes.
05 -
2 chunks butter.
06 -
3 cups baby spinach.
07 -
1 diced shallot.
08 -
1/4 cup basil leaves, sliced.
09 -
1/2 spoon chili flakes.
10 -
1/2 glass white wine.
11 -
1 full cup cooking cream.
12 -
3 full cups chicken stock.
13 -
1/2 cup parmesan cheese.
14 -
1 1/2 cups orzo pasta.
15 -
2 sprigs fresh thyme.
16 -
1/4 cup lemon juice.
17 -
2 tablespoons Dijon mustard.
# Step-by-Step Guide:
01 -
Cut chicken thin, sprinkle salt and pepper on it.
02 -
Warm the oil and cook chicken on both sides for 2 minutes. Put it aside.
03 -
Melt butter, soften garlic, shallots, and pepper for about 5 minutes.
04 -
Toss in the orzo and tomatoes. Stir for 2 minutes.
05 -
Deglaze the pan with wine, scrape up anything stuck.
06 -
Pour in the broth, mustard, and thyme. Bring to a boil, then reduce the heat.
07 -
Add chicken back to the pan, cover it, and let it cook for 15 minutes. Stir occasionally.
08 -
Cut the cooked chicken into slices.
09 -
Stir in the cream, parmesan, spinach, lemon juice, and basil. Adjust salt if needed.
10 -
Serve with sliced chicken on top and a sprinkle of fresh basil.
# Additional Notes:
01 -
Tastes best made fresh.
02 -
Add water or stock when warming leftovers.