Creamy Tomato Chicken Risoni (Orzo)

Name: Creamy Tomato Chicken Risoni (Orzo)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 chicken breasts, halved lengthways to make 4 schnitzels; 1 tsp garlic, freshly minced; 1 tsp Italian herb mix (or substitute with dried oregano); 1 tsp sweet paprika; ½ tsp salt flakes; ¼ tsp cracked black pepper; 2 tbsp olive oil; 1/4 cup water; 2 tbsp unsalted butter; ½ cup sun-dried tomatoes; 1 cup risoni/orzo (uncooked); 2 cups chicken stock; 1 cup thickened/heavy cream; 1 tsp Dijon mustard; 2 tbsp lemon juice; 2 cups baby spinach leaves; ½ cup Parmesan cheese, plus extra to garnish; Salt and pepper, to taste

4 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

2 chicken breasts, halved lengthways to make 4 schnitzels

1 tsp garlic, freshly minced

1 tsp Italian herb mix (or substitute with dried oregano)

1 tsp sweet paprika

½ tsp salt flakes

¼ tsp cracked black pepper

2 tbsp olive oil

1/4 cup water

2 tbsp unsalted butter

½ cup sun-dried tomatoes

1 cup risoni/orzo (uncooked)

2 cups chicken stock

1 cup thickened/heavy cream

1 tsp Dijon mustard

2 tbsp lemon juice

2 cups baby spinach leaves

½ cup Parmesan cheese, plus extra to garnish

Salt and pepper, to taste

Directions

In a shallow dish, combine the chicken with the garlic, Italian herb mix, sweet paprika, salt, pepper and olive oil. Use your hands if needed to ensure the chicken is evenly coated in the marinade.

Heat a large, deep pan over medium-high heat and cook the chicken for 8 minutes or until just cooked through, turning once halfway. Add 1/4 cup of water in the last 2 minutes of cooking to help deglaze the pan and lift all the delicious drippings. Remove the chicken from the pan and set aside on a plate.

To the same pan, add the butter. Once melted, add the sun-dried tomatoes, risoni, chicken stock, thickened cream, Dijon mustard and lemon juice. Stir to combine and bring to a simmer.

Once simmering, reduce the heat to medium-low so that it is bubbling gently. Cook for 10-12 minutes, uncovered, stirring regularly (see note 1 below for tips).

Turn the heat off and remove the pan from the heat. Stir through the spinach leaves and the Parmesan cheese. Season with salt and pepper to taste. Return the chicken to the pan to heat through (slice it first if desired), then cover and allow to sit for 2-3 minutes before serving (see note 2 for tips on how to get the perfect consistency).

Serve sprinkled with parsley, optional.

Nutrition

Serving Size

Calories

713

Total Fat

44.7 g

Saturated Fat

21.5 g

Unsaturated Fat

Trans Fat

0.7 g

Cholesterol

192.6 mg

Sodium

1382.2 mg

Total Carbohydrate

33.2 g

Dietary Fiber

3.2 g

Total Sugars

5.2 g

Protein

44.5 g