Creamy Tomato Chicken and Risoni (Orzo)

Ingredients

• 500 g boneless, skinless chicken thighs (Cut into bite-sized pieces)
• 1 tbsp olive oil (For frying)
• 3 cloves garlic (Minced)
• 1 tsp Italian dried herbs (Such as dried oregano, basil, or an Italian herb blend)
• 2 tbsp tomato paste
• 400 g crushed tomatoes (One can)
• 500 ml chicken stock (Use reduced-salt stock if preferred)
• 250 g risoni (orzo)
• 125 ml cooking cream
• 100 g baby spinach (No chopping required)
• salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Heat the olive oil in a large, deep frying pan or sauté pan over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook for 4–5 minutes, turning occasionally, until lightly golden on the outside. The chicken does not need to be fully cooked at this stage.

2. 2

   Add the minced garlic and dried Italian herbs to the pan. Cook for about 30 seconds, stirring, until fragrant without allowing the garlic to brown.

3. 3

   Stir in the tomato paste and cook for 1 minute so it darkens slightly and coats the chicken.

4. 4

   Pour in the crushed tomatoes and chicken stock. Stir well, scraping any browned pieces from the bottom of the pan.

5. 5

   Add the risoni and stir to distribute it evenly through the sauce. Bring the mixture to a gentle simmer.

6. 6

   Reduce the heat to medium-low, cover the pan, and cook for approximately 10–12 minutes, stirring every few minutes so the risoni does not stick. Continue until the pasta is tender and the chicken is cooked through to an internal temperature of 165°F (74°C). Add a small splash of water or stock if the mixture becomes too thick before the pasta is tender.

7. 7

   Stir in the cooking cream. Simmer uncovered for 1–2 minutes until the sauce is creamy and coats the risoni.

8. 8

   Add the baby spinach and stir until wilted, about 1 minute. Taste and adjust the salt and black pepper before serving.

Notes

The source description and transcript identify the dish and mention spinach, but do not provide the linked page's exact ingredient quantities or method. The quantities and steps above are a low-confidence reconstruction from the dish description and common preparation. Risoni thickens as it stands, so serve promptly or loosen with a little extra stock when reheating. Refrigerate leftovers promptly and use within 3 days; reheat gently until piping hot.

Nutrition per serving

• main
• one-pan
• weeknight dinner
• family-friendly
• budget-friendly
• chicken
• creamy
• orzo