Mediterranean one-pot pasta dish (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 pound (450g) chicken breast fillets
02 -
2 tablespoons olive oil for frying
03 -
1 teaspoon sweet paprika
04 -
1 tablespoon dried Italian herbs (such as marjoram, thyme, rosemary, oregano)
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
→ For the Orzo Pan
07 -
1 tablespoon olive oil
08 -
4 garlic cloves
09 -
1 handful cherry tomatoes, halved
10 -
14 oz (400g) canned diced tomatoes
11 -
1 1/4 cups (250g) orzo pasta
12 -
1 3/4 cups (450ml) broth
13 -
3.5 oz (100g) baby spinach (fresh or frozen)
14 -
1/2 cup (120ml) heavy cream (or cooking cream)
15 -
Some chopped parsley (fresh or frozen)
16 -
2 tablespoons grated Parmesan cheese
# Instructions:
01 -
Cut the chicken into bite-sized pieces and toss with 2 tablespoons olive oil, paprika, Italian herbs, salt, and pepper. In a large skillet over medium heat, cook until golden brown and cooked through. Remove from the pan and set aside.
02 -
In the same skillet, heat 1 tablespoon olive oil and sauté the garlic for about 1 minute. Add the halved cherry tomatoes and sauté briefly.
03 -
Add the diced tomatoes, cherry tomatoes, uncooked orzo pasta, chicken broth, and a pinch of salt to the skillet. Stir well, bring to a simmer, and cook over medium heat for about 10 minutes until the orzo is tender. Stir occasionally.
04 -
Stir in the fresh spinach until wilted. Then add the cream and season with salt and pepper to taste. Mix everything well.
05 -
Add the cooked chicken back to the skillet and warm in the sauce for 2-3 minutes.
06 -
Sprinkle with grated Parmesan and parsley before serving and enjoy!
# Notes:
01 -
If the sauce becomes too thick, simply add a bit more broth or a splash of water.
02 -
Feta cheese or a ball of burrata pairs perfectly with this dish!
03 -
This dish also tastes great with salmon instead of chicken.
04 -
For a lighter version, you can substitute the cream with milk or a reduced-fat alternative.