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A comforting one-pot meal combining tender chicken and orzo pasta in a rich sun-dried tomato cream sauce, ready in just 30 minutes.
The key to this dish's success lies in toasting the orzo before adding liquids - it develops a nutty flavor that elevates the entire dish.
Essential Ingredients:
- Orzo pasta: Creates risotto-like texture
- Sun-dried tomatoes: Intense flavor
- Heavy cream: Creates silky sauce
- White wine: Adds depth
- Fresh basil: Brightens dish
- Quality Parmesan: Freshly grated
- Rotisserie chicken: Quick convenience
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Detailed Instructions:
- Build Flavor Base
- Heat oil and butter
- Add tomato paste and sun-dried tomatoes
- Toast orzo lightly
- Add garlic and seasonings
- Create Sauce
- Deglaze with wine
- Add broth gradually
- Pour in cream
- Simmer until thickened
- Cook Orzo
- Stir frequently
- Test for al dente
- Add liquid if needed
- Watch consistency
- Finish Dish
- Add chicken
- Stir in Parmesan
- Fold in basil
- Let rest covered
Storage Tips:
Keeps 3-4 days refrigerated. Don't freeze as cream sauce separates.
Perfect Pairings:
Serve with garlic bread or simple green salad.
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Chef's Tips:
- Use quality wine
- Grate cheese fresh
- Watch liquid absorption
- Adjust seasoning at end
After perfecting this recipe, I've found that patient stirring and careful liquid management creates the ideal creamy consistency.
Frequently Asked Questions
- → Why watch liquid level?
- Orzo absorbs liquid quickly. Add more if needed for proper cooking.
- → Can I skip wine?
- Replace with extra chicken broth.
- → What chicken to use?
- Rotisserie chicken works best. Any cooked, shredded chicken works.
- → Can I make ahead?
- Best served fresh. Sauce thickens when cooled.
- → Variations?
- Try with shrimp or add extra vegetables.