Creamy Tomato Basil Chicken with Orzo

• 8 oz orzo
• 2 cups diced cooked chicken
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter

Steps

1. 1 Cook orzo according to package instructions; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. 3 Add diced tomatoes (with their juice), oregano, salt, and pepper. Simmer for 5 minutes.
4. 4 Stir in heavy cream and Parmesan cheese until sauce thickens.
5. 5 Add cooked chicken to the sauce and heat through.
6. 6 Stir in orzo and fresh basil until combined. Add butter for extra creaminess.
7. 7 Serve warm and garnish with additional basil if desired.

Equipment

• Large skillet
• Pot for orzo

Variations

• Add sun-dried tomatoes for extra tanginess.
• Include a dash of red pepper flakes for a spicy kick.

Substitutions

• Substitute orzo with penne or another short pasta.
• Use light cream for a lower-fat option.

Pairings

• Steamed broccoli
• Roasted asparagus

Nutrition

Tips

• For a vegetarian option, substitute chicken with additional vegetables like zucchini or bell peppers.
• To save time, use store-bought rotisserie chicken.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with a splash of cream or broth to restore creaminess.

Serving Suggestions

• Pair with a fresh green salad and crusty bread.
• Serve with a chilled glass of Chardonnay.

FAQ