Smother these pan-seared chicken fillets in a piquant arrabbiata tomato sauce with Italian-style flair. Garlicky orzo meets savoury wilted leafy greens for a comforting base that tempers the spice.
Cooking time25 minutes
Calories570 / serving
In a large pan, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P (if you received chicken breasts, slice into fillets first). Add the chicken to the pan and sear, 2 to 3 minutes per side, until nicely browned. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
While the chicken sears, bring a medium pot of salted water to a boil. Roughly chop the spinach. Mince the garlic.
Add the orzo to the pot of boiling water; stir gently to separate. Cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo; rinse under running water to prevent sticking. In the same pot, heat a drizzle of olive oil on medium-high. Add ½ the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the spinach and cooked orzo; season with ½ the remaining spice blend and S&P to taste. Cook, stirring occasionally, 1 to 2 minutes, until the spinach has wilted.
While the orzo cooks, in the reserved pan of fond, heat a drizzle of olive oil on medium-high. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato sauce; season with the remaining spice blend and S&P to taste. Lower the heat to simmer and cook, stirring occasionally, 3 to 4 minutes, until the flavours have combined.
To the pan of sauce, add the seared chicken and cook, spooning the sauce over the chicken, 2 to 3 minutes, until the chicken is cooked through. Divide the finished orzo between your plates. Top with the chicken and sauce. Bon appétit!
Health Canada recommends cooking Poultry to a minimum internal temperature of 74°C