Tomato Basil Chicken Orzo
Serving Size: 4
Cook Time: 25 minutes & Prep time: 5 minutes
Nutrition Facts Per Serving
Calories: 610 | Protein: 32 g | Carbohydrates: 45 g | Fat: 28 g | Sodium: 300 mg
Ingredients:
1 pack TJ’S Sun-Dried Tomato Basil Chicken, cubed
3 ½ Cups Low Sodium Chicken Broth
1 Yellow Onion, diced
2 Cloves Garlic, minced
1 ½ Cup Orzo
1 Boursin Cheese, Garlic and Herbs
1/2 Cup or 8.5 oz Sun Dried Tomatoes and Oil
½ Cup Parmesan Cheese, grated
Instructions:
Flavor Base: In a large pan over medium/low, add 2 tablespoons of oil from the sun-dried tomato jar. Sauté the diced onion and minced garlic for about 3–4 minutes, or until the onion becomes soft and translucent.
Add the cubed Trader Joe’s Tomato Basil Chicken and cook on medium for about 8 minutes, stirring occasionally, until heated through and lightly browned.
2. Toast the Orzo: Add the orzo directly to the pan and stir for 1–2 minutes to lightly toast it, enhancing its flavor.
3. Simmer Everything Together: Stir in the sun-dried tomatoes, broccoli, and 3 ½ cups chicken broth - add more if needed. Mix well, then cover and bring to a boil. Once boiling, reduce heat to low. Cook for 10–15 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
4. Make It Creamy: Once the orzo is fully cooked, add the Boursin cheese and stir gently until melted and evenly incorporated.
5. Finish & Serve: Top with shredded parmesan and serve hot.
Special Note
One of our busy-night weekly go-to’s that the whole family loves!
Substitute Sun-Dried Tomato oil with Olive Oil.
I like to add about half a bag of spinach (or 4 large handfuls) and stir it in after the cheese has fully melted and mixed in.
For orzo, I usually treat it similarly to rice and use a ratio of about 1:2.5, adding a little extra broth as needed while it cooks.
I use a 5-quart Crock-Pot Dutch oven for this recipe, and it fills the pan almost completely.
