Velvety Chicken Orzo with Spinach & Tomato Pesto Recipe - Beard and Bonnet

Ingredients

• 1 1/2 lb (680 g) chicken fillets, skinless and boneless
• 1 cup (185 g) orzo, uncooked
• 2 cups (473 ml) chicken stock
• 10 oz (283 g) cherry tomatoes, sliced in half
• 5 oz (142 g) fresh spinach
• 5 cloves garlic, minced
• ½ cup (120 ml) heavy cream
• ¼ cup (60 ml) basil pesto
• 3 tbsps (45 ml) olive oil, divided
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• ¼ tsp salt
• Salt and freshly ground black pepper, to taste