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In crafting the perfect Sun-Dried Tomato Chicken Orzo Cups, spices play a crucial role in elevating the overall flavor profile. Both garlic and onion powders serve as foundational ingredients that enhance the savory notes of the dish. Garlic powder adds a robust, aromatic quality, while onion powder imparts a subtle sweetness without the texture of fresh onions. These spices meld seamlessly with the sun-dried tomatoes and chicken, creating a harmonious blend that will entice your taste buds.

Sun-Dried Tomato Chicken Orzo Cups

Delight your family and friends with these beautiful Sun-Dried Tomato Chicken Orzo Cups. This recipe combines tender chicken, sun-dried tomatoes, and creamy cheeses to create an array of flavors and textures that appeal to every palate. Perfect for meal prepping or as an appetizer, these cups are simple to make and great for busy weeknights. Plus, they pack a nutritious punch, thanks to the sun-dried tomatoes and wholesome orzo. Enjoy a dish that’s as satisfying to make as it is to devour!
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Ingredients
  

1 cup orzo pasta

1 cup cooked chicken, shredded

1/2 cup sun-dried tomatoes, chopped (packed in oil for added flavor)

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes (optional for a kick)

1 tablespoon olive oil

Cooking spray or oil for greasing the muffin tin

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray or oil.

    Cook the Orzo: In a large pot of salted boiling water, cook the orzo pasta according to package directions until al dente. Drain and set aside.

      Prepare the Filling: In a large bowl, combine the cooked chicken, sun-dried tomatoes, ricotta cheese, mozzarella cheese, Parmesan cheese, fresh basil, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes (if using). Mix well until all ingredients are combined.

        Combine with Orzo: Gently fold the cooked orzo pasta into the chicken mixture until evenly coated.

          Fill the Muffin Tin: Spoon the orzo and chicken mixture into each muffin cup, filling them about three-quarters of the way.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the mixture is heated through.

              Cool and Serve: Remove the muffin tin from the oven and allow the cups to cool in the pan for 5-10 minutes. Use a knife to gently loosen the edges and remove the orzo cups. Garnish with additional fresh basil leaves before serving.

                Enjoy: Serve warm as a delightful appetizer or main dish at your next gathering!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings