CAJUN CHICKEN ORZO

 

Ingredients:

• 3 chicken breasts, cut into small strips
• 1-3 tablespoons Cajun seasoning (note: if your seasoning is spicy, add 1/2 tablespoon)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 tablespoon butter
• 1 onion, finely diced
• 2 garlic cloves, minced
• 2 tablespoons chopped sun-dried tomatoes
• 1 tablespoon tomato paste
• 1 cup (200g) orzo pasta
• 1 cup (240ml) chicken broth or stock made with a stock cube
• 1 cup (30g) shredded spinach
• 1/4 cup (60ml) heavy cream (double cream)
• 3 tablespoons grated Parmesan cheese, plus extra to serve

Instructions:

1. In a large bowl, combine the chicken, Cajun seasoning, and salt.
2. Heat the butter and oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook until it starts to brown.
3. Add the onion, garlic, sun-dried tomatoes, and tomato paste to the skillet and cook, stirring frequently, for 5 minutes.
4. Stir in the orzo and cook for 1 minute.
5. Add the chicken broth and bring to a simmer. Cover the skillet and reduce heat to low. Simmer for 20 minutes, or until the orzo is al dente.
6. Stir in the spinach, cream, and Parmesan cheese. Cook until the spinach is wilted and the cheese is melted.
7. Season to taste with additional salt and pepper, if desired.
8. Serve immediately with extra Parmesan cheese.

Safety guidelines:

• Be careful not to overcrowd the skillet or Dutch oven when cooking the chicken. If necessary, cook the chicken in batches to ensure that it browns evenly.
• Be careful not to overcook the orzo, or it will become mushy.
• Wash the spinach thoroughly before using it.