- 2 tbsp olive oil or olive oil spray for a slimming friendly version
- 1 onion , finely diced
- 3-4 garlic cloves , minced
- 55 g | ½ cup sun-dried tomatoes , rinsed for slimming version
- ½ tsp salt
- ¼ tsp paprika
- 150 g | 1 cup dry orzo pasta
- 300 g | 10½ oz leftover cooked turkey or chicken , diced small
- 2 tbsp white wine or stock to deglaze pan, optional
- 500 ml | 2 cups homemade chicken stock
- 240 g | 1 cup reduced fat sour cream
- 60 g | 2 cups fresh baby spinach
- 2 tbsp freshly grated Parmesan cheese to serve (optional)
- Lemon zest , to garnish (optional)
- Salt and pepper to season to taste
STEP 1. Heat a tablespoon of oil (from the sun-dried tomatoes jar for extra flavour!) in a large frying pan.
STEP 2. Add the onion and stir to coat in the oil and cook the onion over low heat for 10-15 minutes, stirring occasionally. You want the onion to soften but not burn.
STEP 3. Stir in the minced garlic, chopped sun-dried tomatoes, salt, and paprika. Sauté for a few minutes.
STEP 4. If the pan is getting a bit dry you can deglaze it with a splash of white wine/ vermouth (or chicken stock).
STEP 5. Add the orzo pasta and stir to toast in the oil and seasonings.
STEP 6. Stir in the diced turkey (or chicken).
STEP 7. Pour in the stock and bring to a simmer, scraping the bottom of the pan (orzo may have a tendency to stick).
STEP 8. Add sour cream and stir to combine.
STEP 8. Cover the pan and cook for 12-15 minutes, stirring halfway.
STEP 9. Uncover the pot and use a wooden spoon to give it a good stir. The orzo should be cooked and the dish creamy and delicious. Add handfuls of fresh spinach, stirring into the creamy orzo until it wilts.
STEP 11. Grate some fresh Parmesan over the dish, check the seasoning and serve. SOOOO YUMMY!