Marry Me Chicken Orzo by Taming Twins

Ingredients

• 650g Chicken breast, skinless and boneless, chopped into bite-sized pieces
• 250g Orzo pasta
• 120g Baby spinach
• 3 cloves Garlic, peeled and crushed or minced
• 170g Sun-dried tomatoes in oil, drained and chopped if large
• 50g Parmesan cheese, grated, plus more for serving
• 1 tbsp Olive oil, or oil from the sun-dried tomatoes jar
• 650ml Hot chicken stock
• 150ml Double cream (heavy cream)
• 1 tsp Dried oregano
• 2 tsp Paprika
• to taste Freshly ground black pepper
• to taste Salt

Instructions

1. Heat the olive oil in a large, deep frying pan or Dutch oven over medium heat. Once shimmering, add the chopped chicken pieces and cook for 5-7 minutes, stirring occasionally, until all sides are starting to brown and the chicken is lightly golden.
2. Reduce the heat to medium-low. Add the crushed garlic, chopped sun-dried tomatoes, dried oregano, and paprika to the pan. Sauté for 3-5 minutes, stirring continuously, until the garlic is fragrant and softened, being careful not to burn it.
3. Stir in the uncooked orzo pasta, hot chicken stock, and a generous amount of freshly ground black pepper. Bring the mixture to a gentle simmer, then cover the pan with a lid. Cook for 10-12 minutes, stirring occasionally to prevent the orzo from sticking, until the orzo is almost cooked and has absorbed most of the liquid.
4. Turn the heat down to the lowest setting. Add the baby spinach and double cream to the pan. Stir vigorously for 1-3 minutes until the spinach has completely wilted down and the cream is heated through and incorporated into the sauce. Ensure the chicken is fully cooked through with no pink remaining.
5. Remove the pan from the heat. Stir in the grated Parmesan cheese until it melts into the creamy sauce. Taste and adjust seasoning with salt and additional black pepper as needed. Serve immediately, garnished with extra Parmesan if desired.