- 2 tablespoons olive oil
- 2 cups orzo, uncooked
- 5 cloves garlic, minced
- 2 cups chicken stock
- 1 lb. fresh tomatoes, coarsely chopped/sliced - divided
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 lb. cooked boneless, skinless chicken, chopped
- 6 oz. chopped kale
- ½ cup heavy cream
Heat a large, heavy-bottomed sauté pan over medium heat. Add 2 tablespoons of olive oil. Add the uncooked orzo and minced garlic. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.
Add 2 cups of chicken stock, half of the tomatoes, and the seasonings (smoked paprika through salt & pepper). Bring to a boil, then reduce to a simmer and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the pasta is cooked through.
Add the chicken, kale, and the remaining tomatoes to the pan. Stir everything on low-medium heat until the kale wilts a bit.
Add the heavy cream to the pan with the orzo and veggies; stir to combine. Season with salt and pepper, if desired. Serve warm.
- Yields: 6-8 servings
- Preparation Time: 25 minutes