Creamy Chicken Tomato Orzo (Print Version)

# Ingredients:

→ Protein & Fresh Herbs

01 - Salt and pepper as needed

02 - Fresh basil leaves, chopped or torn, a small handful

03 - Chicken, 2 cups cooked and shredded (rotisserie works too)

→ Liquids & Cheeses

04 - Heavy cream, 1 cup

05 - White wine (dry), 1/2 cup

06 - Parmesan cheese, grated fresh, 1/2 cup

07 - Chicken stock, 1.5 cups

→ Base Ingredients

08 - 1 tablespoon extra virgin olive oil

09 - Uncooked orzo (pasta), 1 cup

10 - Butter, 2 tablespoons

→ Seasonings & Aromatics

11 - 4 garlic cloves, minced

12 - 1/3 cup sun-dried tomatoes

13 - Crushed chili flakes, 1/4 teaspoon

14 - Tomato paste, 1 tablespoon

15 - Oregano, dried, 1/2 teaspoon

# Instructions:

01 - Heat up a pot on medium. Once the butter melts, toss in everything for the base—oil, butter, tomato paste, garlic, sun-dried tomatoes, oregano, chili flakes, and the uncooked orzo. Stir often, letting it cook 2-3 minutes.

02 - Pour in wine and let it bubble for about a minute. Then add broth and cream. Keep the heat low to maintain a gentle boil. Cook for 10 minutes, stirring from time to time so nothing sticks. Reduce or raise the heat as needed.

03 - Mix in your chicken, parmesan, and basil leaves. Take it off the heat and cover the pot for a few minutes (3-5 minutes is fine) to let it thicken. Sprinkle salt and pepper to suit your taste.

# Notes:

01 - If it seems like there's not enough liquid, splash in more broth or cream to loosen it up.

02 - Still too runny? Let it sit covered a little longer to soak up excess liquid.

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