Sun Dried Tomato Basil and Parmesan Orzo with Chicken
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Sun Dried Tomato Basil and Parmesan Orzo with Chicken
Description
Sun Dried Tomato Basil and Parmesan Orzo with Chicken starts with cooking diced chicken breast until golden and cooked through. Garlic is briefly sautéed before chicken broth is added to deglaze the pan. Dry orzo pasta is then simmered covered, and later uncovered, until tender with some broth remaining to create a lightly sauced consistency.
After cooking, the chicken is combined back with the orzo, followed by grated Parmesan cheese melting into the dish, enhancing its richness. Chopped sun-dried tomatoes provide a tangy, concentrated tomato flavor, while fresh chopped basil imparts herbal brightness. The dish balances creamy, cheesy textures with savory and herbaceous notes.
This orzo preparation works well as a satisfying main course, offering varied texture from the tender pasta and diced chicken alongside the flavorful tomato and basil.
Ingredients
- 1 lb chicken breast diced into 3/4-inch pieces, boneless, skinless
- 1 Tbsp + 1 tsp olive oil
- salt freshly ground
- black pepper freshly ground
- 2 cloves garlic minced
- 1 1/4 cups orzo pasta dry
- 2 3/4 cups chicken broth then more as needed (don't use regular broth, it will be too salty, low-sodium
- 1/3 cup sun dried tomatoes about 12 halves. Shake off some of the excess oil), chopped fine in a food processor, halves; packed in oil with herbs
- 1/2 - 3/4 cup Parmesan Cheese to taste, finely shredded
- 1/3 cup basil chopped, fresh
Instructions
- Heat 1 Tbsp olive oil in a saute pan over medium-high heat.
- Once shimmering add chicken, season lightly with salt and pepper and cook until golden, about 3 minutes then rotate to opposite sides and cook until golden brown and cooked through, about 3 minutes. Transfer chicken to a plate, cover with foil to keep warm.
- Add remaining 1 tsp olive oil to saute pan then add garlic and saute 20 seconds, or just until lightly golden, then pour in chicken broth while scraping up browned bits from bottom of pan.
- Bring broth to a boil then add orzo pasta, reduce heat to medium cover pan with lid and allow to gently boil 5 minutes then uncover, stir and continue to boil uncovered until orzo is tender, about 5 minutes longer, stirring occasionally (don't worry if there's still a little broth, it will give it some saucy-ness).
- Once pasta has cooked through toss chicken in with orzo then remove from heat. Add in parmesan cheese and stir until melted, then toss in sun dried tomatoes, basil and season with pepper (you shouldn't need any salt but add a little if you'd think it needs it).
- Add more broth to thin if desired (as the pasta rests it will soak up excess liquid and I liked it with a little excess so I added a little more). Serve warm.
User Reviews
Overall Rating
4.9
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