Creamy Cajun Chicken Orzo (Print Version)

# Ingredients:

→ Protein

01 - 3 chicken breasts, cut into small strips

→ Spices and Seasoning

02 - 1-3 tbsp Cajun seasoning

03 - 1 tsp salt

→ Oils and Fats

04 - 1 tbsp olive oil

05 - ½ tbsp butter

→ Vegetables

06 - 1 onion, finely diced

07 - 2 garlic cloves, minced

08 - 2 tbsp chopped sun-dried tomatoes

09 - 1 cup (30g) shredded spinach

→ Sauce Ingredients

10 - 1 tbsp tomato paste

11 - 1/4 cup (60ml) heavy cream

12 - 3 tbsp grated Parmesan cheese

→ Staples

13 - 1 cup (200g) Orzo pasta

14 - 1 cup (240ml) chicken broth or stock

# Instructions:

01 - Combine the chicken strips, Cajun seasoning, and salt. Heat the butter and olive oil in a large, lidded pan and sauté the chicken until lightly colored.

02 - Add the diced onion, minced garlic, sun-dried tomatoes, and tomato paste. Stir and cook on low heat for about 5 minutes, stirring frequently.

03 - Stir in the orzo and cook for 1 minute. Add the chicken broth, bring to a simmer, cover the pan, and cook for 20 minutes, stirring often and adding extra water if the pan becomes dry.

04 - Uncover the pan and check if the orzo is tender but slightly firm. Stir in the shredded spinach until wilted.

05 - Stir in the heavy cream and grated Parmesan until well combined. Taste and adjust seasoning as needed. Serve with additional Parmesan on top.

# Notes:

01 - This dish is best served fresh but leftovers can be refrigerated for up to 2 days. Reheat with a splash of water or broth in a pan, or microwave until hot, stirring halfway.

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