Creamy Cajun Chicken Orzo

Weekends are the best time to try new recipes.  So scanning my Instagram saves I found this recipe on a reel laT Saturday.  From there the search was on for the full recipe and when I did find it it took some work.  The recipe was from England and all the ingredients were listed in grams...A little bit of time converting the measurements to cups and ounces, along with getting out my kitchen scale to weight the orzo and tada....the recipe is now US friendly.  

This definitely makes a lot when your cooking for two.  The chicken was tender and juicy with baking in the oven.  I can't wait to try it on the grill.  The orzo was pretty easy and with 2 1/2 cups of dry orzo you will definitely have leftovers.  The only change I would make next time is add a bit more red pepper flakes to spice it up. 

For Cajun Chicken:

Tbsp. of extra virgin olive oil

3-4 small chicken breasts.

Tbsp. of Cajun seasoning.

For the Orzo:

Tbsp. of extra virgin olive oil.

1 onion - finely chopped.

1 red pepper - think sliced.

3 cloves of garlic - chopped.

Tbsp. of Cajun seasoning (can add more if you like).

Tsp of smoked paprika.

350g of orzo-approx. 2 1/2 cups (used scale)

4 cups of semi-skimmed milk (used 2%)

1 3/4 cup of chicken stock.

1/3 cup of parmesan - grated  (I would increase to 1/2 cup)

A handful of fresh basil - chopped.

A pinch of chili flakes. (Use a generous pinch!)

A squeeze of fresh lemon juice.

To Garnish:

Fresh chopped basil.

Grated parmesan.

Preheat oven to  400°F. Place chicken breasts in an oven proof dish, add olive oil and coat with Cajun seasoning. Bake for 20-25 mins. Baste chicken breasts once or twice throughout cook time.

Meanwhile, heat olive oil in a large deep pan, add onion and red pepper and cook for 5 mins, until soft. Add garlic and cook for 1 min, then add Cajun seasoning and paprika and stir into vegetables.

Add orzo to pan and mix into vegetables and seasoning, then add milk and chicken stock. Mix everything together, bring pan to a low simmer and leave orzo to cook until al dente, approx. 8-10 mins. The liquid should reduce to create a lovely thick and creamy sauce.

Once cooked, season taste, add chili flakes and parmesan, then stir once more. Finally, stir in basil and a squeeze of lemon juice. Slice your baked chicken breast and serve on top of creamy Cajun orzo.