Cajun Chicken Orzo

Source

Ingredients

• 3 chicken breasts, cut into small strips
• 1-3 tbsp Cajun seasoning (if your seasoning is spicy, use 1/2 tbsp)
• 1 tsp salt
• 1 tbsp olive oil
• 1/2 tbsp butter
• 1 onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp chopped sun-dried tomatoes
• 1 tbsp tomato paste
• 1 cup (200g) orzo pasta
• 1 cup (240ml) chicken broth
• 1 cup (30g) shredded spinach
• 1/4 cup (60ml) heavy 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. Check the seasoning and serve with extra parmesan cheese.