Directions
- 1Add oil to a frying pan over medium heat. Add chopped white onion and sauté for 2-3 minutes until softened, stirring continuously.
- 2Add seasonings, tomato puree, and grated garlic. Stir for one minute before adding diced chicken; cook for 5 minutes until chicken is white.
- 3Add orzo, chopped sundried tomatoes, cream, and stock. Mix until combined, lower heat, cover, and cook for 12-15 minutes, stirring regularly.
- 4Reduce liquid, remove lid, stir in grated Parmesan cheese and fresh basil. Cook for one minute before serving.
Ingredients
- 2 tbsp oil
- 1 white onion, finely chopped
- 2 garlic cloves, grated
- 1 tsp paprika
- 2 tsp dried oregano
- 1 tbsp tomato puree
- 650 g chicken breast, diced
- 300 g orzo
- 15 sundried tomatoes, finely chopped
- 300 ml single cream
- 500 ml veg stock
- 0 salt
- 0 pepper
- 50 g Parmesan cheese, grated
- 1 handful fresh basil chopped
Equipment
frying pan
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