Ingredients
Equipment
Method
Cooking Steps
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Season chicken with paprika, Italian seasoning, salt, and pepper. Sear for 3 minutes on each side until golden brown, then remove.
- In the same skillet, add 1 tablespoon of olive oil, then stir in minced garlic, chopped sun-dried tomatoes, and orzo.
- Toast the orzo for about 2 minutes, stirring constantly.
- Add chicken stock and 1/4 teaspoon of salt. Bring to a boil, then reduce heat, cover, and cook for 5-8 minutes.
- Stir in fresh spinach and cook for 2-3 minutes until wilted.
- Remove from heat and stir in heavy cream, dried basil, and red pepper flakes. Return chicken to skillet.
- Garnish with freshly grated parmesan just before serving.
Notes
Optional: Serve with crusty bread to soak up the creamy sauce.
