I promise that this dish will make your home smell like a great Tuscan restaurant. It might not be the most nutritious meal I’ve made, but in terms of flavor, it was definitely the best stew I’ve ever cooked. So I highly recommend giving it a try 🍅
Cooking instructions:
- Sear two chicken breasts over medium-high heat until golden brown. Remove and set aside.
- Add chopped onion, garlic cloves, fresh tomatoes, and a generous handful of sun-dried tomatoes to the pot. Season with salt, pepper, and oregano. Sauté for a few minutes.
- Add a cup of orzo pasta, two cups of chicken or vegetable broth, and a cup of cream. Place the chicken back in and let it cook for 10 minutes. Then, stir everything, flip the chicken, and cook for another 10 minutes.
- The orzo should be fully cooked, and the dish should have a creamy consistency with little excess liquid (if needed, simmer a bit longer). Stir in a few handfuls of spinach and let it sit for a few minutes (I mentioned them earlier, but adding them after the pasta is fully cooked helps retain their texture). Finish with grated Parmesan.
- I serve it with parsley, Parmesan, and sun-dried tomatoes.
