Creamy Orzo Pasta with Parmesan, Spinach & Sun-dried Tomatoes topped with Chicken Meatballs
Who doesn't love a quick meal after a long busy day? This amazing recipe can be easily done in just 30 minutes!
[adrotate group="2"] [adrotate group="4"]- 500g/17.6oz Ground Chicken
- 1 Egg
- ½ Cup Breadcrumbs
- ½ Cup Parmesan Cheese
- 1 Clove Garlic (minced)
- 2 Tsp Dijon Mustard
- 2 Tsp Italian Mixed Herbs
- Salt and Pepper
- 3 Tbsp Olive Oil
- 1 Small Onion (finely chopped)
- 4 Garlic Cloves (chopped)
- 1 Cup Dried Orzo Pasta
- 1 Cup White Wine
- 2 Cups Chicken Stock
- ½ Cup Chopped Sundried Tomatoes
- 100g/3.5oz Fresh Baby Spinach
- ½ Cup Double Cream (Heavy Cream)
- ½ Cup Parmesan Cheese
- Salt/pepper
In a large mixing bowl, combine all of the ingredients. Rub your hands with a little oil and form into balls. Makes 14-18 meatballs depending on size.
In a large skillet with a little olive oil brown the meatballs on each side.
They will not be fully cooked at this point. Remove from pan and set aside.
In the same pan, add olive oil, onions and garlic. Sauté for 2 minutes or until fragrant.
Add in the orzo pasta and toast for 1 minute or until fully coated with oil.
Pour in the wine and chicken stock and bring to simmer.
After about 5 minutes, when the orzo is not yet fully cooked, fold in the spinach, sundried tomatoes and nestle the chicken meatballs back into the pan.
Let the pasta simmer for 5 minutes more or until pasta is just about cooked (if needed add a little more water).
Pour in the heavy cream and add the parmesan cheese and salt/pepper to taste. Cook another few minutes until liquid is mostly absorbed.
Enjoy!