Orzo with chicken, sun-dried tomatoes, and spinach
By chef Christina Christofi
Preparation time:
Cooking time:
Difficulty:
Serves:
Ingredients
- 700 g boneless, skinless chicken breast
- 30 ml olive oil
- 2 cloves garlic
- 100 gr. sun-dried tomatoes (drained)
- 1 tsp. oregano
- 2 tsp. smoked paprika
- 30 ml white wine
- 200 gr. Mama Irene fresh vegetable orzo
- 700 ml water
- 1 chicken stock cube
- 200 ml cream
- 100 g fresh spinach
- 75 g grated Parmesan cheese
- Salt
- pepper
Method
· Cut the chicken fillets into cubes.
· Heat a large pan over medium heat and add the olive oil. Once hot, add the chicken and cook for 2-3 minutes, until browned.
· Add the sun-dried tomatoes, garlic, oregano, paprika, salt, and pepper. Cook for 3-4 minutes more.
· Deglaze with white wine and wait until it is absorbed.
· Add the vegetable orzo and broth. Stir well, reduce heat to medium-low, and cover the pan. Cook for 12 minutes, stirring occasionally to prevent sticking.
· Once the orzo is cooked, add the cream and spinach. Stir until the spinach wilts.
· Add the grated Parmesan cheese and stir well.
· Remove from heat and serve immediately.