Cajun Chicken Orzo

I’ve been lovinggg orzo recently!! Try out this awesome recipe and let me know what you think!

INGREDIENTS:

▢ 3 chicken breasts , cut into small strips

▢ 1-3 tbsp Cajun Seasoning

▢ 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

▢ 1 cup (30g) shredded spinach

▢ 1/4 cup (60ml) heavy cream (double cream)

▢ 3 tbsp grated parmesan cheese , plus extra to serve

INSTRUCTIONS:

1. 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.

2. Add the onion, garlic, sun-dried tomatoes, tomato paste and stir to combine. Cook over low heat for five minutes, stirring frequently.

3. 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.

4. 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.

5. Stir in the cream and add the grated Parmesan. You should have a deliciously indulgent creamy dish. Check the seasoning and serve with extra Parmesan cheese.

Nutritional Info

Calories: 633kcal | Carbohydrates: 48g | Protein: 54g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 15029mg | Potassium: 1209mg | Fiber: 4g | Sugar: 15g | Vitamin A: 2858IU | Vitamin C: 9mg | Calcium: 199mg | Iron: 3mg

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