Sun-dried Tomato Orzo (Print Version)
# Ingredients:
→ Foundation
01 -
1 tablespoon olive oil
02 -
2 tablespoons butter
03 -
1 cup uncooked orzo
→ Flavors & Spices
04 -
1 tablespoon tomato paste
05 -
1/3 cup sun-dried tomatoes
06 -
4 minced garlic cloves
07 -
1/2 teaspoon dried oregano
08 -
1/4 teaspoon red pepper flakes
→ Liquids & Dairy
09 -
1/2 cup white wine (dry)
10 -
1.5 cups chicken stock
11 -
1 cup heavy whipping cream
12 -
1/2 cup parmesan, freshly shredded
→ Meat & Greenery
13 -
2 cups cooked chicken (shredded or rotisserie)
14 -
1 small handful of fresh basil (chopped or torn)
15 -
Salt and pepper as needed
# Instructions:
01 -
Heat a pot over medium and add oil, butter, orzo, sun-dried tomatoes, tomato paste, garlic, oregano, and chili flakes. Stir often and cook for about 2–3 minutes, right after the butter fully melts.
02 -
Pour in the wine and let it simmer for a minute. Stir in the chicken stock and cream, then bring the mix to a light boil. Reduce heat slightly and let cook for 10 minutes, uncovered, stirring now and then so nothing sticks.
03 -
Toss in the shredded chicken, basil, and parmesan. Take off heat, cover the pot, and let it rest for 3–5 minutes until it thickens up nicely. Add salt and pepper to taste.
# Notes:
01 -
If the pasta soaks up liquid too fast, add some extra stock or cream.
02 -
Let it sit covered longer if there’s still too much liquid.