Chicken Orzo with Sun-dried Tomato (Print Version)
# Ingredients:
→ Base
01 -
1 cup of dry orzo pasta
02 -
2 tablespoons of butter
03 -
1 tablespoon of olive oil
→ Aromatics & Seasonings
04 -
4 cloves of garlic, chopped finely
05 -
1/3 cup of sun-dried tomatoes
06 -
1/2 teaspoon of dried oregano
07 -
1 tablespoon of tomato paste
08 -
1/4 teaspoon of crushed red chili flakes
→ Liquids & Cheese
09 -
1 cup of heavy cream
10 -
1/2 cup of dry white wine
11 -
1.5 cups of chicken stock
12 -
1/2 cup of parmesan cheese, shredded fresh
→ Protein & Herbs
13 -
2 cups of chicken, cooked and pulled apart or store-bought rotisserie
14 -
A small handful of basil leaves, ripped up or chopped
15 -
Season with pepper and salt as you like
# Instructions:
01 -
In a pan on medium-high heat, mix butter, oil, garlic, tomato paste, sun-dried tomatoes, oregano, chili flakes, and orzo. Let it cook for 2-3 minutes, stirring regularly, after the butter is melted.
02 -
Pour in the wine and let it simmer for a minute. Add cream and chicken stock, stir it together, and gently bring to a boil. Keep the heat low enough so it doesn’t overboil, and cook for 10 minutes uncovered, giving it a stir every now and then so it doesn’t stick.
03 -
Mix in the chicken, parmesan, and basil. Take it off the heat and cover it up for 3-5 minutes so the sauce thickens to your liking. Add salt and pepper to taste at the end.
# Notes:
01 -
If you notice the liquid disappearing too quickly, just add more cream or broth.
02 -
Leave the lid on a bit longer if there seems to be too much liquid left.