Creamy orzo with chicken, sun-dried tomatoes and Parmesan cheese

Ingredients

• 300 g Orzo
• 400 g Chicken thigh fillet (Cut into pieces)
• 150 g Sun-dried tomatoes (Use the oil from the jar for cooking; quantity not specified)
• 250 g Cherry tomatoes
• 1 Zucchini
• 800 ml Chicken stock
• 150 g Parmesan cheese (Grated cheese)
• 1 el Paprika
• 1 el Garlic powder
• 1 tl Cayenne pepper
• 2 el Italian seasoning
• 1 el Onion powder
• 1 tl Chili flakes
• Black pepper (To taste)
• Salt (To taste)
• Oil from the jar of sun-dried tomatoes (Quantity not specified)

Steps

1. 1

   Cut the chicken thigh fillet into pieces. Season with the paprika, garlic powder and cayenne pepper, and season to taste with black pepper and salt.

2. 2

   Heat the oil from the jar of sun-dried tomatoes in a large pan. Add the sun-dried tomatoes and sauté briefly.

3. 3

   Add the seasoned chicken and cook for approximately 4–5 minutes.

4. 4

   Add the cherry tomatoes and zucchini. Sprinkle over the Italian seasoning, onion powder and chili flakes, and sauté everything briefly.

5. 5

   Pour the chicken stock into the pan and add the orzo. Stir well and cook for approximately 10 minutes, or until the orzo is tender. Stir regularly during cooking.

6. 6

   Finally, add the Parmesan cheese and stir until completely melted. Serve immediately.

Notes

The quantity of oil from the jar was not specified. The source does not give an exact cooking time for the tomatoes and vegetables; sauté them briefly as indicated.

Nutrition per serving

• dinner
• main course
• one-pot dish
• Italian
• creamy without cream
• chicken
• comfort food