Orzo with Chicken, Sun-Dried Tomatoes, and Spinach

700 gr chicken breast (boneless, skinless) 30 ml olive oil 2 garlic cloves 100 gr sun-dried tomatoes (drained) 1 tsp oregano 2 tsp smoked paprika 30 ml white wine 200 gr Mama Irene fresh vegetable orzo 700 ml water 1 chicken stock cube 200 ml heavy cream 100 gr fresh spinach 75 gr grated parmesan cheese Salt Pepper

Cut the chicken breasts into cubes.

Heat a large pan over medium heat and add the olive oil. Once hot, add the chicken and cook for 2–3 minutes until golden brown.

Add the sun-dried tomatoes, garlic, oregano, smoked paprika, salt, and pepper. Cook for another 3–4 minutes.

Deglaze with white wine and wait until it is absorbed.

Add the vegetable orzo and the chicken stock. Stir well, lower the heat to medium-low, and cover the pan. Cook for 12 minutes, stirring every few minutes to prevent the orzo from sticking to the bottom. (If you use regular orzo instead of the one I recommend, cook it for 18 minutes.)

Once the orzo is cooked, add the heavy cream and spinach. Stir until the spinach wilts.

Add the grated parmesan cheese and mix well.

Remove from heat and serve immediately.