Chicken Spinach & Sundried Tomato Orzo

Peel & chop the onion.

Rinse & cube the chicken breasts.

Add all the spices to a bowl – 1 teaspoon paprika, 1 tablespoon chilli powder or masala, 2 teaspoons dried mixed herbs, 1 tablespoon chilli flakes, salt to taste, ½ teaspoon cracked black pepper, ½ teaspoon cumin (jeera) powder & 2 teaspoons Cajun seasoning.

I got the Cajun seasoning from Woolworths.

To a pot on medium heat, add in 2 tablespoons of olive oil & add in the chicken.

Add in the bowl of spices with the crushed garlic.

Mix well & allow to cook for 10 minutes or until the chicken is golden.

Once cooked, empty the chicken out into a bowl & set aside.

For the sun-dried tomatoes, I’ve used Ina Paarman’s.

This does come in a vinaigrette, so I chose to strain out the liquid & finely chop the sun-dried tomatoes.

For the chicken stock (broth) I use Woolworths brand, you may use whichever brand you prefer. I used two sachets & diluted it with 500 ml of boiling water.

To the same pot that the chicken had cooked in, add in another 2 tablespoons of olive oil & then add in the chopped onions.

Mix until the onions are coated with remaining spices from the pot & allow to sauté until the onions are translucent.

Once the onions are translucent, add in the tomato paste & sun-dried tomatoes.

Mix & allow to sauté for 10 minutes, making sure to stir every few minutes to prevent it from burning.

Next, add in the orzo. I am using the Woolworths brand.

Pour in the chicken stock (broth).

Mix well.

Pour in the water.

Cover & allow to cook until the pasta is al dente.

Once the orzo is cooked, pour in the fresh cream.

Add in the cooked chicken.

Add in the parmesan.

Rinse the baby spinach & add that in.

Mix & allow the spinach to wilt.

Serve hot & enjoy!