Adina Yaakov
This One pan chicken and garlic orzo with cherry tomatoes is just the recipe you are looking for this summer. One pot means less time in the kitchen, less clean up, and more time to spend outdoors. The sauce is made from squashing cherry tomatoes, releasing its juices, which the orzo absorbs along with coconut milk. This results in a creamy pasta with rich flavors of garlic and aromatic basil which will have you believe you are in a restaurant in the heart of Italy. Bon Appetit!
2 cups raw spinach
1 lb chicken strips
2 tbsp canola oil
2 onions, sliced thin
8 garlic cloves, minced
1 can light coconut milk
4 tbsp tomato paste
1 ½ cups chicken or vegetable stock
1 pint cherry tomatoes, halved
1 cup fresh basil leaves, chopped
1 box orzo
1tbsp Salt
¼ tsp pepper
- In a wide lipped skillet; sauté onions in oil on medium heat until golden.
- Sprinkle chicken strips with salt and pepper and add to the skillet. Cook until opaque, about 6-7 minutes.
- Add tomatoes to the skillet with half the minced garlic and stir on a low flame. Smash the cherry tomatoes against the pan with the back of a spoon after a couple of minutes.
- Add tomato paste, stock and remaining garlic to the skillet and mix to dissolve tomato paste. Add orzo, basil, salt, pepper and continuously stir over a low flame for 5 minutes. Add spinach and coconut milk and continue to stir until orzo is cooked, about 5-10 minutes.
- Orzo should be al dente. If orzo needs more cooking time & liquids are running low, add ½ cup chicken stock at time and continue to stir.
- Serve warm and enjoy.