Tomato Chicken Orzo (Print Version)
# Ingredients:
→ Base
01 -
Uncooked orzo pasta, 1 cup
02 -
2 tablespoons of butter
03 -
1 tablespoon olive oil
→ Seasonings & Aromatics
04 -
1/2 teaspoon oregano (dried)
05 -
1/3 cup sun-dried tomatoes
06 -
4 garlic cloves, minced
07 -
1/4 teaspoon chili flakes
08 -
1 tablespoon tomato paste
→ Cheese & Liquids
09 -
1/2 cup dry white wine
10 -
1 cup heavy cream
11 -
1.5 cups chicken stock
12 -
1/2 cup parmesan, freshly grated
→ Herbs & Protein
13 -
Fresh basil (a small handful)—chopped or torn
14 -
2 cups of shredded or rotisserie chicken (pre-cooked)
15 -
Salt and pepper, to taste
# Instructions:
01 -
In a sizable pot over medium heat, mix the orzo, oil, butter, tomato paste, oregano, dried tomatoes, chili flakes, and garlic. Keep stirring for 2-3 minutes until the butter melts and blends in.
02 -
Pour in the wine and let it simmer for a minute. Then, add the broth and cream. Turn up the heat a bit to reach a slow boil, then simmer uncovered for about 10 minutes. Give it a stir often so nothing sticks, adjusting the heat as needed.
03 -
Stir in the cooked chicken, parmesan, and basil. Cover the pot and let it sit for 3-5 minutes—this'll help it thicken nicely. Sprinkle on salt and pepper as you like before serving.
# Notes:
01 -
If the pasta drinks up the liquid too quickly, pour in a bit more cream or broth.
02 -
Let it sit covered longer if it's too runny for your liking.