Marry Me Chicken Orzo
Marry Me Chicken Orzo
Ingredients
- 2 tablespoons oil, from the jar of sundried tomatoes, if possible
- 1 white onion, finely chopped
- 2 garlic cloves, grated
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- 1 tablespoon tomato puree
- 650 grams chicken breast, diced
- 300 grams orzo
- 15 sundried tomatoes, finely chopped
- 300 ml single cream
- 500 ml vegetable stock, plus extra if needed
- salt, to taste
- pepper, to taste
- 50 grams Parmesan cheese, grated
- 1 handful fresh basil, chopped
Instructions
- 1
To a frying pan, add the 2 tablespoons of oil and place over a medium heat.
⏱️ 1 min
- 2
After a minute, add the finely chopped white onion and sauté for 2-3 minutes until softened, making sure to continuously stir.
⏱️ 3 min
- 3
Add the 1 teaspoon of paprika, 2 teaspoons of dried oregano, 1 tablespoon of tomato puree, and 2 grated garlic cloves, and stir through for a minute.
⏱️ 1 min
- 4
Add the 650 grams of diced chicken breast to the pan and cook for 5 minutes or until the chicken has turned white.
⏱️ 5 min
- 5
Add the 300 grams of orzo, approximately 15 finely chopped sundried tomatoes, 300 ml of single cream, and 500 ml of vegetable stock, and mix until combined.
⏱️ 2 min
- 6
Lower the heat and cover the saucepan with a lid. Cook for 12-15 minutes, stirring regularly to prevent sticking and ensure even cooking.
⏱️ 15 min
- 7
Once the liquid has reduced and the consistency is silky, remove the lid.
- 8
Stir through the approximately 50 grams of grated Parmesan cheese and the handful of fresh chopped basil.
⏱️ 1 min
- 9
Cook for a further minute before serving.
⏱️ 1 min
- 10
Season with salt and pepper to taste.
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Orzo
- 2 tablespoons oil, from the jar of sundried tomatoes, if possible
- 1 white onion, finely chopped
- 2 garlic cloves, grated
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- 1 tablespoon tomato puree
- 650 grams chicken breast, diced
- 300 grams orzo
- 15 sundried tomatoes, finely chopped
- 300 ml single cream
- 500 ml vegetable stock, plus extra if needed
- salt, to taste
- pepper, to taste
- 50 grams Parmesan cheese, grated
- 1 handful fresh basil, chopped
Instructions
- 1
To a frying pan, add the 2 tablespoons of oil and place over a medium heat.
⏱️ 1 min - 2
After a minute, add the finely chopped white onion and sauté for 2-3 minutes until softened, making sure to continuously stir.
⏱️ 3 min - 3
Add the 1 teaspoon of paprika, 2 teaspoons of dried oregano, 1 tablespoon of tomato puree, and 2 grated garlic cloves, and stir through for a minute.
⏱️ 1 min - 4
Add the 650 grams of diced chicken breast to the pan and cook for 5 minutes or until the chicken has turned white.
⏱️ 5 min - 5
Add the 300 grams of orzo, approximately 15 finely chopped sundried tomatoes, 300 ml of single cream, and 500 ml of vegetable stock, and mix until combined.
⏱️ 2 min - 6
Lower the heat and cover the saucepan with a lid. Cook for 12-15 minutes, stirring regularly to prevent sticking and ensure even cooking.
⏱️ 15 min - 7
Once the liquid has reduced and the consistency is silky, remove the lid.
- 8
Stir through the approximately 50 grams of grated Parmesan cheese and the handful of fresh chopped basil.
⏱️ 1 min - 9
Cook for a further minute before serving.
⏱️ 1 min - 10
Season with salt and pepper to taste.