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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the chicken generously with paprika, garlic granules, Italian seasoning, salt, and pepper. Fry on both sides in olive oil until golden, then remove from the pan.
Add the onion and garlic to the pan and cook for a few minutes until softened.
Add the sundried tomatoes and orzo and cook for a further 2 minutes.
Add the chicken stock, stir, and cover for 10 minutes until the orzo is cooked through, stirring occasionally.
Add the cream, spinach, basil, and red pepper flakes, stirring until the spinach has wilted.
Add the chicken on top, cover, and simmer for a further 5 minutes.
Top with Parmesan and enjoy.
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For a richer flavor, use heavy cream instead of single cream.
You can substitute fresh basil with dried basil if needed.
Can I use a different type of pasta?
Yes, you can substitute orzo with other small pasta shapes like ditalini or small shells.
Is there a substitute for sundried tomatoes?
You can use cherry tomatoes as a substitute, but the flavor will be slightly different.
Can I make this dish ahead of time?
Yes, you can prepare the dish in advance and reheat it gently on the stove before serving.
What can I use instead of chicken mini fillets?
You can use chicken breast or thigh fillets, just adjust the cooking time accordingly.
How can I make this dish spicier?
Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.
