Creamy Chicken Orzo

Note: Add a bit less cream next time to try that out… hurts your stomach if not.

Ingredients

• 1 chicken breast, cubed (or 4 chicken thighs, just a good amount of chicken)
• 250g of orzo (about ½ a bag)
• 1 cup heavy cream
• Handful of grated parmesan cheese
• 16 oz of chicken broth
• 4 cloves of garlic, finely diced
• 1 cup of sundried tomatoes (maybe 4 or 5 actual tomatoes?)
• 2 teaspoons paprika (give or take)
• 2 teaspoons oregano (give or take)
• Chili flakes (optional, to taste)
• Salt and pepper to taste
• 2 cups spinach (I think? Just a solid helping, it will all shrink anyway)
• ½ tsp of cayenne*
• ½ tsp of onion powder*

* I added this last time and it was really good, adds a really good subtle spicy flavor. Highly recommended to include going forward.

Directions

1. Chop up chicken breasts, sun dried tomatoes, and garlic. Add all of it together to a thin layer of heated oil with the paprika. Cook until the chicken is cooked through.
2. Add the orzo and cook with the oily goodness for a minute or two. This is just to coat the pasta in the oil and slightly toast it so that when adding the chicken broth it's not as sticky to the bottom of the pan.
3. Add the chicken broth, oregano, salt and pepper. Stir for the first little bit, then cover and let cook until the orzo is done (will be a slightly porridge texture).
4. Add parmesan cheese, spinach, and cream, and stir until the spinach is sufficiently shrunken.
5. Add cajun seasonings if desired and let sit for a minute or two to let the cream settle.