Creamy Orzo with Chicken and Sun-dried Tomatoes
Orzo is cooked to al dente then added to a parmesan cream sauce with sundried tomatoes, spinach and sliced chicken thighs. The final dish is insanely creamy, comforting and flavorful.
Ingredients
Chicken Thighs
- 4 lbs chicken thighs trimmed of excess fat
- 3 packs Italian dressing mix Good Seasons
- 3 tbsp olive oil
Orzo
- 2 tbsp salted butter
- 2 medium to large shallots diced
- 3 cloves of garlic minced
- 1/3 c dry white wine Sauvignon Blanc
- 1 c chicken stock Kitchen Basics
- 2 c heavy whipping cream
- 1/3 c parmesan cheese grated
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
- 1/2 c sundried tomatoes in oil removed from oil and sliced if they’re bigger and packed into the measuring cup
- big handful of spinach leaves
- 1 lb orzo
Instructions
- Make the chicken by trimming excess fat, tossing in the olive oil and Italian seasoning mix in a large bowl. Bake on a lined baking sheet at 375 for 45-50 minutes. Slice and set aside. This can be done well in advance or use leftovers.
- Place a large pot of water over high heat. While that heats up, start the sauce.
- In a separate large skillet melt butter just under medium heat.
- Add shallots and cook 7 minutes.
- Add minced garlic and cook 2 minutes more.
- Add white wine and allow to simmer for 3 minutes.
- Add the chicken stock, stir and allow to thicken and reduce for 10 minutes.
- Your water should be boiling by now, salt the water and add the orzo. Cook per package instructions for al dente. If using the brand Delallo, it needs 11 minutes. Stir occassionally. Strain once done.
- To the skillet pour in the heavy whipping cream, salt, pepper and red pepper flakes. Stir together then add the parmesan cheese. Whisk until the cheese is melted into the sauce and allow to thicken for a couple minutes.
- Once thick and bubbly add the packed sundried tomatoes, fresh spinach, cooked orzo and sliced chicken thighs. Stir and serve.
Tried this recipe?Let us know how it was!