Cajun Chicken Orzo

INGREDIENTS

• 3 chicken breasts, cut into small strips
• ▢1-3 tbsp Cajun seasoning Note: if you're seasoning is spicy add ½ tbsp
• ▢1 tsp salt
• ▢1 tbsp olive oil
• ▢½ tbsp butter
• ▢1 onion , finely diced
• ▢2 garlic cloves , minced
• ▢2 tbsp chopped sun-dried tomatoes
• ▢1 tbsp tomato paste (tomato purée)
• ▢1 cup (200g) Orzo pasta
• ▢1 cup (240ml) chicken broth or stock made with a stock cube
• ▢1 cup (30g) shredded spinach
• ▢1/4 cup (60ml) heavy cream (double cream)
• ▢3 tbsp grated parmesan cheese , plus extra to serve

DIRECTIONS

• Combine the chicken, Cajun seasoning and salt. Heat the butter and oil in a large pan (a Chef’s pan with a lid is ideal) and pan fry the chicken until it starts to color.
• Add the onion, garlic, sun-dried tomatoes, tomato paste and stir to combine. Cook over low heat for five minutes, stirring frequently.
• Stir in the orzo, cook for a minute or so then add the chicken broth. Bring to a simmer, cover the pan and cook for about 20 minutes, stirring frequently. Orzo absorbs liquid readily so keep an eye on the pan and add a little extra water, as needed, if the pan gets too dry.
• Uncover the pan and test the orzo – it should be almost tender but with a little bite to it. Stir in the shredded spinach so that it wilts.
• Stir in the cream and add the grated Parmesan. You should have a deliciously indulgent sauce, creating a perfectly creamy dish. Check the seasoning and serve with extra Parmesan cheese.

If you'd like you can watch this step-by-step slowed down version.  In this instance she takes the original recipe and throws in a sausage as well.

One Pot Meal: Easy Cajun Sausage and Chicken Orzo