Directions
- 1Heat up 2 tbsp of olive oil in a skillet over medium-high heat.
- 2Season the chicken with paprika, Italian seasoning, salt, and pepper.
- 3Sear the chicken for 3 minutes per side until golden and gorgeous, then remove it from the pan.
- 4Add another splash of olive oil, garlic, chopped sun-dried tomatoes, and orzo to the pan.
- 5Toast the orzo for 2 minutes.
- 6Pour in chicken stock and a sprinkle of salt, bring it to a boil, then cover to simmer.
- 7Cook for 5–8 minutes until the orzo is tender, stirring occasionally.
- 8Toss in spinach, cook until wilted (about 2–3 minutes).
- 9Add heavy cream, dried basil, and red pepper flakes. Mix.
- 10Add chicken back into the pan, let it simmer 2–5 minutes.
- 11Finish with parmesan on top!
Ingredients
- 4 -6 chicken tenderloins
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning
- 0.25 tsp salt
- 0.25 tsp black pepper
- 4 cloves garlic, minced
- 0.75 jar sun dried tomatoes (in oil)
- 1 cup orzo, uncooked
- 2 cups chicken stock
- 0.5 bag fresh spinach
- 0.5 cup heavy cream
- 1 tbsp dried basil
- 0.25 tsp red pepper flakes
- parmesan for garnish
Equipment
skillet
Tips
- Use simple ingredients you likely already have.
- Stir the orzo occasionally so it doesn’t stick.
- Add more red pepper flakes if you like it spicy.
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