Tomato Chicken Orzo (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
2 tablespoons butter
03 -
1 cup uncooked orzo pasta
→ Aromatics & Seasonings
04 -
1 tablespoon tomato paste
05 -
1/3 cup sun-dried tomatoes
06 -
4 cloves garlic, chopped fine
07 -
1/2 teaspoon dried oregano
08 -
1/4 teaspoon red pepper flakes
→ Liquids & Cheese
09 -
1/2 cup dry white wine
10 -
1.5 cups chicken broth
11 -
1 cup heavy cream
12 -
1/2 cup freshly grated parmesan
→ Protein & Herbs
13 -
2 cups shredded rotisserie or cooked chicken
14 -
1 small handful fresh basil, chopped or torn
15 -
Salt and pepper for taste
# Instructions:
01 -
Put butter, oil, garlic, tomato paste, sun-dried tomatoes, red pepper flakes, oregano, and orzo in a pot over medium-high heat. Once butter melts, keep cooking for 2-3 minutes and stir often.
02 -
Pour in wine and let it bubble for a minute. Then add broth and cream. Let it come to a gentle boil and cook without a lid for 10 minutes. Stir regularly so nothing sticks. Lower heat if it's boiling too hard.
03 -
Stir in the chicken, basil, and parmesan. Take pot off the heat and put a lid on it for 3-5 minutes until it gets as thick as you want. Add salt and pepper to make it taste good.
# Notes:
01 -
Pour in extra broth or cream if the pasta soaks up too much liquid
02 -
Keep the lid on longer if there's still too much liquid