Creamy Chicken Orzo
Creamy Chicken Orzo
Ingredients
- 1 1/2 cups orzo pasta
- 1 red bell pepper, diced
- 1 tablespoon cooking oil
- 400 grams diced Italian tomatoes, 1 can
- 1 liter chicken stock, 1 carton
- 1/2 cup heavy cream or plain yogurt
- 5 ounces baby leaf spinach
- 1 cup shredded cheese
- 2 cups cooked chicken, sliced
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Heat the cooking oil in a large pan or Dutch oven over medium heat. Add the orzo pasta and diced red bell pepper. Sauté for 3-5 minutes, stirring occasionally, until the orzo is lightly toasted and the peppers begin to soften.
⏱️ 5 min
- 2
Pour in the entire can of diced Italian tomatoes and the full carton of chicken stock. Stir well to combine.
⏱️ 2 min
- 3
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.
⏱️ 12 min
- 4
Stir in the heavy cream or plain yogurt, baby leaf spinach, and shredded cheese. Continue to stir until the cheese has melted and the spinach has wilted, and the orzo has reached a creamy consistency.
⏱️ 5 min
- 5
Season with salt and black pepper to taste. If the mixture is too thick, you can add a splash more chicken stock or water.
⏱️ 1 min
- 6
Serve the creamy orzo mixture into individual bowls. Top each serving with the pre-cooked, sliced chicken pieces.
⏱️ 1 min
- 7
Garnish with an extra sprinkle of black pepper, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Orzo
- 1 1/2 cups orzo pasta
- 1 red bell pepper, diced
- 1 tablespoon cooking oil
- 400 grams diced Italian tomatoes, 1 can
- 1 liter chicken stock, 1 carton
- 1/2 cup heavy cream or plain yogurt
- 5 ounces baby leaf spinach
- 1 cup shredded cheese
- 2 cups cooked chicken, sliced
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Heat the cooking oil in a large pan or Dutch oven over medium heat. Add the orzo pasta and diced red bell pepper. Sauté for 3-5 minutes, stirring occasionally, until the orzo is lightly toasted and the peppers begin to soften.
⏱️ 5 min - 2
Pour in the entire can of diced Italian tomatoes and the full carton of chicken stock. Stir well to combine.
⏱️ 2 min - 3
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.
⏱️ 12 min - 4
Stir in the heavy cream or plain yogurt, baby leaf spinach, and shredded cheese. Continue to stir until the cheese has melted and the spinach has wilted, and the orzo has reached a creamy consistency.
⏱️ 5 min - 5
Season with salt and black pepper to taste. If the mixture is too thick, you can add a splash more chicken stock or water.
⏱️ 1 min - 6
Serve the creamy orzo mixture into individual bowls. Top each serving with the pre-cooked, sliced chicken pieces.
⏱️ 1 min - 7
Garnish with an extra sprinkle of black pepper, if desired.
⏱️ 1 min