Ingredients:

  • 4 cups (500g) roasted chicken, shredded or cubed
  • 1 cup (200g) dry orzo pasta
  • 3 cloves fresh garlic, minced
  • 1/2 cup (60g) sun-dried tomatoes in oil, julienned
  • 1 tablespoon oil from the sun-dried tomato jar
  • 2 cups (480ml) low-sodium chicken bone broth
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 cups (60g) fresh baby spinach
  • 1/2 cup (45g) freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper

Instructions:

  1. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a 12-inch heavy-bottomed skillet over medium heat. Add the 3 minced garlic cloves and 1/2 teaspoon red pepper flakes. Note: This blooms the spices, releasing oils that would otherwise stay trapped.
  2. Stir in the 200g of dry orzo. Cook for 2 minutes until the pasta turns golden brown and smells nutty.
  3. Pour in 480ml of chicken bone broth and 1/2 teaspoon sea salt. Bring to a brisk simmer.
  4. Cover and cook for 8 to 10 minutes. Stir occasionally until the liquid is mostly absorbed but the orzo is still wet.
  5. Pour in 120ml of heavy cream and 1 teaspoon dried oregano. Stir vigorously to create a silky sauce.
  6. Fold in the 500g of roasted chicken and 60g of julienned sun dried tomatoes. Heat for 2 minutes until the chicken is warmed through.
  7. Throw in 60g of baby spinach. Stir for 30 seconds until the leaves just begin to collapse.
  8. Turn off the heat. Stir in 45g of Parmesan cheese and 1 tablespoon lemon juice.
  9. Add 1/4 teaspoon cracked black pepper. Taste and add more salt if the parmesan wasn't salty enough.
  10. Let the dish sit for 2 minutes. The sauce will thicken slightly into a glossy, velvety coating.