Sun-Dried Tomato Chicken (Printable Version)
# What You'll Need:
→ Base
01 -
Orzo pasta, 1 cup, uncooked
02 -
Butter, 2 tablespoons
03 -
Olive oil, 1 tablespoon
→ Aromatics & Seasonings
04 -
Garlic, 4 cloves, finely chopped
05 -
Sun-dried tomatoes, 1/3 cup
06 -
Dried oregano, 1/2 teaspoon
07 -
Red pepper flakes, crushed, 1/4 teaspoon
08 -
Tomato paste, 1 tablespoon
→ Liquids & Cheese
09 -
Heavy cream, 1 cup
10 -
Chicken broth, 1.5 cups
11 -
White wine, dry, 1/2 cup
12 -
Parmesan cheese, grated fresh, 1/2 cup
→ Protein & Herbs
13 -
Rotisserie chicken or cooked shredded chicken, 2 cups
14 -
Basil leaves, chopped or torn, a small handful
15 -
Season with salt and pepper as preferred
# Preparation Steps:
01 -
In a pot over medium-high heat, melt butter with oil. Stir in orzo, tomato paste, garlic, sun-dried tomatoes, red pepper flakes, and oregano. Keep stirring for 2-3 minutes.
02 -
Pour wine into the pot and let it cook off for about a minute. Mix in the cream and broth, and let everything come to a gentle boil. Stir often and simmer for 10 minutes uncovered, adjusting the heat as needed.
03 -
Stir in shredded chicken, parmesan, and basil. Cover and let rest for 3-5 minutes until it thickens. Add salt and pepper to taste before serving.
# Additional Tips:
01 -
If it looks dry, pour in more broth or cream as needed.
02 -
Let it sit covered longer if the sauce is still too runny.