Creamy Sun-Dried Tomato, Chicken and Orzo

Serves: Four | Prep: 20 min | Cook: 30 min

Ingredients:

Creamy Sun-Dried Tomato, Chicken and Orzo:
2 Tbsp olive oil
1 Tbsp butter
1.5 lbs chicken breasts, boneless, skinless, cut in half horizontally
1 tsp dried oregano
1/2 tsp red pepper flake
1/2 tsp salt
1/2 tsp pepper
2 shallots, chopped
3 garlic cloves, minced
1 cup dry orzo pasta
1/2 cup white wine
1 cup chicken stock
1 cup heavy/double cream
1 tsp dijon mustard
1/2 cup parmesan cheese, grated
2 cups fresh baby spinach
1/2 cup sund dried tomatoes, drained and roughly chopped
fresh oregano
1 lemon, cut into wedges

Directions:
Preheat oven 400F/200C.

Heat olive oil and butter in a large skillet over medium high heat. Season chicken with dried oregano, red pepper flake, salt, and pepper. Once the oil is hot, add chicken in batches. Sear both sides, until golden, 3-5 minutes per side. Remove chicken from skillet, set aside.

Add shallots to skillet, cook, 2-3 minutes, until soft. Add garlic and orzo, cook until lightly golden, 2-3 minutes. Add wine, deglaze the pan. Add chicken stock along with ½ cup water, bring to the boil, cook, 3-5 minutes, stirring occasionally. Add cream, mustard, parmesan cheese, spinach, and sundried tomatoes, stirring until the spinach has wilted. Return the chicken and its juices back to the skillet. Stir to combine. Place in the preheated oven, cook uncovered, 10-15 minutes, until the chicken is cooked through. Serve and garnish with fresh oregano and lemon wedges.

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Creamy Sausage Gnocchi
Chicken Pot Pie
Cheesy Chicken White Lasagna
Cheesy Chicken and Broccoli Rice Skillet