Chicken in Creamy Sun Dried Tomato Sauce

1. Preheat the oven to 400°F. Chop the sun-dried tomatoes and the garlic. Slice the zucchini into rounds. On a separate cutting board, cut the chicken breasts in half, lengthwise.

2. In a oven safe skillet, over medium-high heat, add a drizzle of olive oil. Coat the chicken breasts with the spices and season with salt and pepper. Cook for 2 minutes on each side. Remove and set aside.

3. In the same pan, add 1 tbsp of butter, the orzo and the garlic. Cook for 1-2 minutes. Add 1.5 ^2P | 2 ^3P cups of water. Bring to a boil and reduce the heat to medium.

4. Add the cream, the spinach, the sun-dried tomatoes and the Grana Padano cheese. Season with salt and pepper and mix well. Add the chicken pieces back and bake in the oven for 10-12 minutes.

5. In a skillet over medium-high heat, add a drizzle of olive oil. Cook the zucchini 3-4 minutes on each side until colored. Season with salt and pepper.

6. Serve the chicken and orzo in the sauce. It is possible to leave everything in the center of the table and let everyone help themselves. Serve with the zucchinis. Bon appétit!