Golden Chicken with Roasted Red Pepper Almond Sauce over Spinach Orzo

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sliced almonds on a small baking tray and toast for 4 to 5 minutes, stirring once, until golden and fragrant. Set aside.

2. 2

   Season the chicken breasts on both sides with 1/2 teaspoon of the salt, black pepper, and smoked paprika.

3. 3

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 10 to 14 minutes at 220 °C / 425 °F, until the chicken is cooked through. Remove and let rest for 5 minutes.

4. 4

   While the chicken cooks, bring a medium pot of water with a pinch of salt to a boil. Add the orzo and cook according to package directions, 8 to 10 minutes, until tender. Reserve 120 ml / 1/2 cup of the cooking water, drain the rest, and set the orzo aside.

5. 5

   In a large skillet or wide saucepan, heat the remaining tablespoon of olive oil with the butter over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic, dried oregano, and red pepper flakes, and cook for 30 seconds.

6. 6

   Add the roasted red pepper, 240 ml / 1 cup of the chicken broth, heavy cream, and half of the toasted almonds. Cook for 2 minutes to blend the flavors. Puree the mixture with an immersion blender or countertop blender until smooth.

7. 7

   Return the sauce to the pan if needed. Add the grated Parmesan cheese and lemon juice. Season with the remaining salt. If the sauce is too thick, add some of the remaining chicken broth until silky.

8. 8

   Fold the cooked orzo and fresh spinach into the hot sauce. Stir for 1 to 2 minutes until the spinach wilts. If needed, add a splash of the reserved pasta water to loosen the mixture.

9. 9

   Slice the chicken into thick strips or serve it whole over the creamy orzo. Scatter the remaining toasted almonds on top and add a little extra Parmesan if desired. Serve hot.