Tonight I made a new dish. I had chicken breast in the fridge for tonight’s meal but no idea what to do with it. I wanted to try something new, so again I looked at Annie’s-Eats for some inspiration. I’ve mentioned before that I find this site so easy to use because you can sort recipes by food type. So I went to the “chicken” section and waited for something to take my fancy.
I was tossing up between this and a Risotto, but the latter required more time and I had a grizzly boy at my heels most of the afternoon which is primarily why this got the vote. It also appealed because it’s a one-pot meal (as well as another pot to cook the pasta) which is always in my good books when it comes to clean up.
I had never heard of Herbes de Provence, but I googled it and made up my own version from herbs I had in my pantry.
Herb-Rubbed Grilled Chicken with Creamy Orzo
220g orzo pasta (risoni) uncooked
2 chicken breasts
Salt and pepper
2 tsp. Herbes de Provence (I ended up just using fennel seeds, mixed herbs, basil and rosemary all pounded together in a mortar)
2 tbsp. olive oil
1 small red onion, finely chopped
2 cloves garlic, crushed
1 400g tin of diced tomatoes, with juices
2 big handfuls of spinach, washed thoroughly and chopped coarsely
½ cup cream
1/3 cup freshly grated Parmesan cheese
Bring a saucepan of salted water to boil. Add the orzo and cook until tender but still firm to the bite, about 7 minutes. Drain the pasta, reserving ½ cup of the pasta water.
Season both sides of the chicken breast halves with salt and pepper. Sprinkle evenly with the Herbes de Provence. Heat the olive oil in a fry pan over medium-high heat.
Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown. Reduce the heat to medium, add the red onion to the pan and sauté 2-3 minutes.
Add the garlic and sauté an additional minute, until fragrant. Add the diced tomatoes with juices and the chopped spinach to the pan, scraping the bottom of the pan to remove any browned bits.
Bring to a boil, then reduce the heat to simmer over medium-low. Cover and let cook until the spinach is wilted.
Stir in the cooked orzo, cream and Parmesan cheese.
Mix until well blended and the cheese has melted. If necessary, add some of the reserved pasta water to smooth out the sauce.
Season to taste with salt and pepper. Serve immediately.
Source: adapted from Annies-Eats, who adapted it from Smells Like Home, who adapted it from Food Network