Ingredients
S
2 Skinless, Boneless Chicken Breasts (300g)
C
50 g Chorizo
B
160 g Baby Tomatoes, halved (1 cup)
T
2 tbsp Tomato Puree
C
1 tsp Cajun Spice
U
150 g Uncooked Orzo (1 cup)
M
1 cup Milk
B
½ - 1 cup Boiling Water
S
Salt and Pepper to taste
F
Fresh basil or parsley for garnish
Directions
1
Cut your chicken into small, bite-sized pieces. Slice your chorizo into coins and then quarters and slice your tomatoes in half.
S
2 Skinless, Boneless Chicken Breasts (300g)
C
50 g Chorizo
B
160 g Baby Tomatoes, halved (1 cup)
2
Heat a pan over medium-high heat and add diced chicken and sliced chorizo. Cook for 3-5 minutes until lightly browned.
3
Add halved baby tomatoes and cook for an additional 3-5 minutes until softened.
4
Stir in tomato puree and Cajun spice, ensuring chicken, chorizo, and tomatoes are evenly coated.
T
2 tbsp Tomato Puree
C
1 tsp Cajun Spice
5
Add uncooked orzo pasta, milk, and 1/2 cup boiling water to the pan, stirring well to combine. Bring to a boil, then reduce heat to simmer.
U
150 g Uncooked Orzo (1 cup)
M
1 cup Milk
B
½ - 1 cup Boiling Water
6
Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened. Add more boiling water as needed.
B
½ - 1 Boiling Water
7
Season with salt and pepper to taste. Garnish with fresh basil or parsley before serving.
S
Salt and Pepper to taste
F
Fresh basil or parsley for garnish
