Cook Time:
Yield:Ingredients
- 1 jar sundried tomatoes
- 1 yellow onion
- 2 cloves garlic, diced
- red pepper flakes, paprika, and basil (fresh if you have it!), to taste
- 2 1/2 cups orzo
- 4 cups chicken broth
- 1/3–1/2 cup coconut milk (or heavy cream)
- Parmesan, as desired
- 10 oz frozen spinach, or 1 bag of fresh
- Frozen chicken meatballs or chicken breast, enough to feed 5-6 people
Instructions
If using meatballs:
- In a pan over medium heat, use the oil from sundried tomatoes to sauté the chopped onion and garlic.
- Season with salt and pepper, red pepper flakes, paprika, and basil
- Add orzo and let it toast for 1-2 minutes.
- Add the sundried tomatoes and chicken broth.
- Cover and cook on medium low until the liquid is gone.
- Add coconut milk, Parmesan, and frozen spinach, and stir to combine. Cover and let simmer until ready to eat.
- Serve with chicken meatballs.
If using regular chicken:
- In a pan over medium heat, use the oil from sundried tomatoes to sauté the chopped onion, garlic, and chicken.
- Season with salt and pepper, red pepper flakes, paprika, and basil.
- Once the chicken is cooked, add orzo and let it toast for 1-2 minutes.
- Add the sundried tomatoes and chicken broth.
- Cover and cook on medium low until the liquid is gone.
- Add coconut milk, Parmesan, and frozen spinach, and stir to combine. Cover and let simmer until ready to eat.