I highly recommend adding white miso paste the next time you make tomato orzo. With notes of umami, it marries together so well in this dish.
Now I know what you’re thinking… miso? In red pasta sauce? Are you crazy? My Italian friends, please don’t come at me. Give it a try before you judge! The brightness of the tomatoes paired with the richness of the miso… oh my. Chef’s kiss! We also love miso with this Super Delicious Deviled Egg Salad, these Crispy Air Fryer Cornflake Coated Chicken Sandwiches, and we love a drizzle of this Miso Sesame Dressing on our Katsu Chicken.
WATCH OUR HOW TO VIDEO ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Originally I wanted to add some mushrooms to this dish to give it that extra oomph of flavor. However, when I raided my fridge to gather everything together… I realized I forgot to buy some during my weekly shopping trip! I saw the miso was like…. hmm. Let’s try this instead! Here’s everything you’ll need:
FOR THE TOMATO ORZO:
- Olive Oil
- Chicken Breast
- Salt + Pepper
- Paprika (not smoked)
- Salted Butter
- Shallot
- Garlic Cloves
- White Wine
- Fresh Grape Tomatoes
- Italian Seasoning
- Crushed Red Pepper
- Chicken Stock or Broth
- Tomato Paste
- Orzo Pasta
- White Miso Paste
- Heavy Cream
- Handful of Fresh Spinach
- Parmesan Cheese
OPTIONAL FOR GARNISH:
- Italian Parsley
- Parmesan Cheese
- Red Pepper Flakes
Now if you still want to add mushrooms, I’d say about a cup of baby Bella’s would add some extra body and flavor.
IDEAS FOR SERVING:
While I love this dish all on its own, sometimes you have more mouths to feed or folks with bigger appetites. Here are some of my favorite recipes to serve alongside or as an appetizer.
Foolproof Homemade Garlic Bread
Bite-Sized Antipasti Board Flatbread
Air Fried Arancini Balls with Creamy Red Pepper Sauce
Piadine (Italian Flatbread) with Creamy Italian Salad
Homemade Focaccia Sheet Pan Bread
Charcuterie Board Pearled Couscous Salad
Butterbean and Asparagus Salad with Citrus Vinaigrette
Strawberry Spinach Salad with Apples and Aged Balsamic
VIEW MORE RECIPES BY CLICKING HERE!
One Pan Creamy Tomato Orzo with Miso
Ingredients
FOR THE TOMATO ORZO:
- 2 tbsp. Olive Oil
- 1 lb. Chicken Breast, cut into 1-inch chunks
- Salt + Pepper, to taste
- 1/4 tsp. Paprika
- 2 tbsp. Salted Butter
- 1 Shallot, chopped
- 4 Garlic Cloves
- 1/2 cup White Wine
- 1 Clamshell Fresh Grape Tomatoes, cut in half
- 2 tsp. Italian Seasoning
- 1/4 tsp. Crushed Red Pepper
- 2 cup Chicken Stock or Broth
- 3 tbsp. Tomato Paste
- 1.5 cup Orzo Pasta
- 1 tbsp. White Miso Paste
- 1 cup Heavy Cream
- 1 cup Baby Spinach, just a handful
- 1/2 cup Grated Parmesan Cheese
OPTIONAL FOR GARNISH:
- Italian Parsley
- Grated or Shaved Parmesan Cheese
- Red Pepper Flakes
Instructions
- Pour the olive oil into a large skillet over medium to medium-high heat. Add the chicken and season with salt, pepper, and paprika. Sear until cooked through, remove from skillet, and set aside.
- Add butter to the skillet along with the chopped shallot. Sauté for a few minutes to soften, then add the garlic cloves and continue to sauté until fragrant, about another minute.
- Pour the white wine into the skillet to deglaze, making sure to scrape up the little brown bits.
- Add the tomatoes, Italian seasoning, and red pepper flakes. Sauté for 4 - 5 minutes, not stirring, allowing the tomatoes to soften and start to caramelize on the bottom.
- Pour in the chicken stock, tomato paste, orzo, miso paste, stir and bring to a low boil. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Uncover, add the spinach, parmesan, heavy cream, and chicken. Mix together and turn off heat. Allow to sit on the stove for 5 minutes - the sauce will thicken but will still be saucy.
- Transfer desired amount to a bowl, top with Italian parsley, parmesan, and red pepper flakes if desired. Enjoy immediately.
NOTES ON THIS RECIPE:
- I made this from 2 leftover chicken breasts I had from a previous recipe where I didn’t use the entire package. If you want to add more chicken here, go for it. I’d say up to 1.5 pounds, cut into chunks, would work well and still be saucy. Since I made this for lunch, I didn’t use as much chicken as I would for a dinner entree.
- I don’t recommend “smoked” paprika, as I feel that it overpowers the dish. Look for a label that simply says “paprika” when adding to your cart (whether that be online or at your local grocer).
- Feel free to substitute the heavy cream with half and half if that’s what you have on hand.
- Leftovers should be stored in a sealed container, refrigerated, and enjoyed within the next 2 days.
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