Creamy Cajun Chicken Orzo

6 meals (estimated)

From a reel by Poggiolieats — watch the original

Ingredients

• 3 chicken breasts
• 2 cups orzo
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 white onion
• 1 yellow onion
• 4 cloves garlic
• 2 tablespoons tomato paste
• 3 cups chicken stock
• 1/2 cup heavy cream
• 1 cup freshly grated parmesan
• 1 cup spinach
• 1 lemon
• Fresh parsley
• PoggioliEats Cajun seasoning
• Salt
• Black pepper

Instructions

1. Season the chicken breasts with Cajun seasoning, olive oil, salt, and black pepper.
2. Sear the chicken in a large pan with olive oil over medium-high heat until golden brown and cooked through. Remove chicken from the pan and set aside to rest.
3. In the same pan, melt the butter and sauté the diced white onion, diced yellow onion, and minced garlic until the onions are soft and the garlic is fragrant.
4. Add the tomato paste to the pan and cook for 1 to 2 minutes.
5. Add the orzo to the pan and toast for 1 to 2 minutes.
6. Gradually pour in the chicken stock, stirring frequently, until the orzo reaches a tender and creamy consistency.
7. Reduce the heat and stir in the heavy cream, parmesan cheese, spinach, and lemon juice.
8. Continue stirring until the spinach has wilted and the sauce is smooth.
9. Serve the orzo topped with the sliced chicken, additional parmesan, parsley, black pepper, and extra lemon.