Ingredients
✓ 2 chicken breasts cut into bite-sized pieces
✓ 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
✓ 8 oz orzo pasta
✓ 1 cup chicken broth
✓ 3 tbsp olive oil
✓ 1 medium onion, chopped
✓ 2 cloves garlic, minced
✓ 1/2 cup heavy cream
✓ 1 tsp Italian seasoning
✓ 1/4 cup grated Parmesan cheese
✓ Fresh basil leaves for garnish
Instructions
✓ Preheat your skillet over medium-high heat.
✓ Season the chicken pieces with salt and pepper.
✓ Add 1 tablespoon of olive oil to the heated skillet.
✓ Sear the chicken on both sides until golden brown, approximately 5-7 minutes per side.
✓ Remove the chicken from the skillet and set aside.
✓ In the same skillet, add the remaining tablespoon of olive oil.
✓ Add chopped onion and minced garlic; cook for 2-3 minutes until softened.
✓ Stir in the sun-dried tomatoes and chicken broth.
✓ Bring to a simmer and let it reduce slightly, about 5 minutes.
✓ Add orzo pasta to the skillet with the tomato-broth mixture.
✓ Cook according to package instructions until al dente, stirring occasionally.
✓ Return the chicken pieces to the skillet; let them warm through.
✓ Stir in heavy cream and Italian seasoning.
✓ Simmer for another 2-3 minutes or until the sauce thickens slightly.
✓ Add grated Parmesan cheese and mix well, ensuring it melts into the dish.
✓ Garnish with fresh basil leaves before serving.
Notes
Start with a preheated pan to prevent sticking; season the chicken generously for enhanced flavor. Ensure the orzo pasta is cooked al dente for the best texture. The heavy cream adds richness without overpowering the dish, ensuring the sauce thickens slightly before serving.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15