2 tbsp oil (use the oil from the jar of sundried tomatoes)
1 white onion, finely chopped
2 garlic cloves, grated
1 tsp paprika
2 tsp dried oregano
1 tbsp tomato puree
650g chicken breast, diced
300g orzo
Approx 15 sundried tomatoes, finely chopped
300ml single cream
500ml veg stock (plus extra if needed)
Salt and pepper, to taste
Approx 50g Parmesan cheese, grated
Handful of fresh basil, chopped
Directions
Add the oil to a frying pan over medium heat. After a minute, add the chopped white onion and saute for 2-3 minutes until softened, stirring continuously.
Add the paprika, oregano, tomato puree, and grated garlic and stir for a minute, then add the diced chicken and cook for 5 minutes or until the chicken has turned white.
Add the orzo, chopped sundried tomatoes, cream, and stock, and mix until combined. Lower the heat, cover with a lid, and cook for 12-15 minutes, stirring regularly.
Once the liquid has reduced, remove the lid and stir through the grated Parmesan and fresh basil. Cook for a further minute before serving.
