Creamy Tuscan Chicken Orzo (Print Version)
# Ingredients:
01 -
1/4 cup chopped fresh basil.
02 -
1/2 cup sundried tomatoes.
03 -
1 big shallot, finely diced.
04 -
1/2 cup grated parmesan.
05 -
3 big handfuls of fresh spinach.
06 -
3 cups chicken or vegetable stock.
07 -
1/2 cup white wine.
08 -
2 tablespoons softened butter.
09 -
3 garlic cloves, minced.
10 -
1 tablespoon olive oil.
11 -
A squeeze (2 tablespoons) of fresh lemon juice.
12 -
2 tablespoons Dijon-style mustard.
13 -
1/2 teaspoon crushed red pepper flakes.
14 -
2 large chicken breasts.
15 -
1 1/2 cups orzo pasta (dry).
16 -
2 teaspoons thyme leaves.
17 -
1 cup heavy whipping cream.
# Instructions:
01 -
Thinly slice the chicken, then season it well with salt and pepper.
02 -
Heat up olive oil in your pan. Brown the chicken for about 2 minutes per side, then take it out and set aside.
03 -
Melt butter in the pan. Add shallots, garlic, and pepper flakes, stirring now and then for 5 minutes.
04 -
Toss in the sundried tomatoes and uncooked orzo. Stir around for a couple of minutes.
05 -
Splash in the wine and scrape the pan's bottom while it heats.
06 -
Mix in mustard, thyme, and broth. Let it come to a boil, then reduce the heat to a simmer.
07 -
Return the chicken to the pan, cover it, and let everything cook for 15 minutes. Stir once in a while.
08 -
Take out the cooked chicken and slice it up.
09 -
Stir in the cream, parmesan, spinach, basil, and lemon juice. Taste and adjust the salt, if needed.
10 -
Place the chicken on top and garnish with fresh basil leaves.
# Notes:
01 -
It's at its best when eaten fresh.
02 -
Add some liquid if you warm it up.