Creamy Sun-Dried Tomato Chicken Orzo

• 600 gchicken breast, cut into 3cm strips
• 4garlic cloves, minced
• 80 gdrained sun-dried tomatoes in oil, sliced
• salt and black pepper
• 1onion, finely diced
• 2 tspsmoked paprika, divided
• 150 mldry white wine
• 1 tspdried Italian herbs
• 600 mlchicken stock
• 300 gorzo pasta
• 100 gbaby spinach
• 100 mldouble cream
• 50 gparmesan, finely grated
• 10 gbasil leaves, hand-torn (optional)
• 1 tbspoil from the sun-dried tomato jar

Method

1. 1Heat the reserved sun-dried tomato oil in a large, deep frying pan over a high heat. Pat the chicken dry and season it with 1 tsp smoked paprika, a little salt and black pepper.
2. 2Brown the chicken in two batches for 4 to 5 minutes each, turning until golden and the thickest pieces reach 75°C for 30 seconds. Lift it onto a plate. Give the strips room or the pan will fill with liquid before they colour.
3. 3Lower the heat to medium. Add the onion and cook for 5 minutes, until soft and starting to catch at the edges. Stir in the garlic, remaining 1 tsp smoked paprika and dried herbs for 30 seconds.
4. 4Add the sun-dried tomatoes, then pour in the wine and bubble hard for 2 minutes while you scrape the base of the pan.
5. 5Stir in the orzo and stock. Bring to a steady simmer and cook for 10 to 12 minutes, stirring every couple of minutes, until the orzo is tender and most of the stock has been absorbed. Add a splash of water if the pasta tightens before it is cooked.
6. 6Stir in the cream, parmesan and spinach. Return the chicken and its resting juices, then fold everything together until the spinach wilts and the sauce coats the orzo. Taste and add salt or black pepper if needed.
7. 7Spoon into warm bowls before the orzo drinks the remaining sauce. Scatter over the optional hand-torn basil if using and serve.

Per serving

kcal

829

protein

64.5g

fibre

5.4g

carbs

69.3g

fat

28.6g