In a large mixing bowl, combine the chicken, Cajun seasoning and salt. Stir until well-combined.
2 pounds chicken breast, 2 tbsp Cajun seasoning, 1/4 tsp salt
Heat the butter and oil in a large pan and pan fry the chicken until it starts to color. You will need to do this in two batches or two separate pans to not crowd the skillet.
2 tbsp olive oil, 1 tbsp butter
Add the onion, garlic, sun-dried tomatoes, tomato paste and stir to combine. Cook over low heat for six minutes, frequently stirring.
1 onion, 1 cluster garlic, 4 tbsp sun-dried tomatoes, 3 tbsp tomato paste
Stir in the orzo, cooking for a minute or so before adding the chicken broth.
8 oz Orzo pasta, 1 1/4 cup chicken broth
Bring to a simmer, cover the pan and cook for 20-25 minutes, stirring frequently. Orzo quickly absorbs liquid so keep an eye on the pan and add a little extra broth if the pan gets too dry.
Uncover the pan and test the orzo – it should be tender but with a little crunch to it. Stir in the spinach until it wilts.
2 cups shredded spinach
Stir in the cream & grated Parmesan. You should have a delightfully creamy & cheesy Cajun sauce. Give it a try & add salt & pepper to taste. Separate into four equal servings. Enjoy!
1/4 cup heavy cream, 1/4 cup grated parmesan cheese