Ingredients
Serves 4-6
| 1 lb | boneless, skinless chicken tenderloins | |
| 2 tsp | dried oregano | |
| 2 tsp | fresh rosemary, chopped | |
| ½ tsp | Pastene Hot Crushed Peppers | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| salt and black pepper | ||
| 2 Tbsp | butter | |
| 1 | medium shallot, chopped | |
| 2 tsp | Pastene Minced Garlic | |
| 1 cup | dry white wine | |
| ½ cup | heavy cream | |
| 2 tsp | Dijon mustard | |
| ½ cup | Pastene Grated Parmesan Cheese | |
| 2 cups | baby spinach | |
| 1 | 7 oz jar Pastene Sun Dried Tomato Julienne Cut with oil | |
| 1 | lemon, juiced | |
| fresh basil, roughly chopped for garnish |
Directions
Prep time: 10 minutes | Cook time: 25-35 minutes
- Preheat oven to 400° F.
- Rub chicken tenderloins with oregano, rosemary, crushed peppers, salt and pepper.
- Heat 1 Tbsp of olive oil in a large skillet over medium-high heat until oil is shimmering. Add the chicken to the pan and sear on both sides, about 3-5 minutes per side depending on thickness. Remove chicken from the pan and set aside.
- In the same skillet over medium heat, cook shallot in the butter for 3 minutes. Add the garlic and cook 1 minute more. Next, add the dry orzo and cook, stirring until orzo is golden, about 2 to 3 minutes.
- Turn the heat up to medium-high and add the wine, scraping the pan with a wooden spoon to get the brown bits up from the chicken. Add 1½ cups of water and bring to a boil, cooking for 3 to 5 minutes or until the orzo is tender.
- Remove from heat and add cream, mustard, parmesan, spinach and sundried tomatoes with their oil. Put back on medium heat and stir until spinach is wilted being careful not to over cook the cream.
- Add the chicken and any juices left on the plate into the skillet. Transfer to the oven and cook for 10 minutes or until the chicken is cooked through.
- Serve in the skillet, topped with the lemon juice and extra parmesan, if desired. Garnish with fresh basil.
