Creamy sun-dried tomato, chicken & spinach orzo
Servings: 4 servings
Ingredients
- 1/2 tbsp cooking oil
- 500 g chicken breasts (diced)
- 1 heaped tsp chopped garlic
- 200 g sun-dried tomatoes (drained and finely chopped)
- 1 tbsp tomato puree
- 1 tsp mixed herbs
- 1 tsp paprika
- Salt & black pepper
- 250 g orzo
- 600 ml chicken stock
- 175 ml dairy free cream
- Large handful of spinach
- Serve with: Dairy free cheese
Instructions
- To a large skillet add your cooking oil followed by your diced chicken breast. Cook on a medium to high heat for around 8 minutes until the chicken is fully cooked through.
- Once the chicken is cooked through add the garlic, sun-dried tomatoes, tomato puree, mixed herbs, paprika, salt and pepper. Mix well until everything is coated and cook for a further few minutes.
- Next add the dried orzo, followed by your chicken stock (the chicken stock should completely cover the orzo - add slightly more if needed). Give it a good mix and then place a lid on and bring to a boil. Leave to simmer on a low to medium heat for around 15 minutes, until the orzo is cooked through. You will need to give it a stir regularly to stop the orzo from sticking to the pan, you may also need to add more stock or water half way through.
- Once the orzo is cooked, add the dairy free cream and mix well. Add a large handful of spinach and stir through until it's wilted.
- Serve warm and topped with dairy free cheese.