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When it comes to creating a crowd-pleasing appetizer or a light meal that delights the senses, Sun-Dried Tomato Chicken Orzo Cups stand out as a top choice. This dish marries the rich, savory flavors of the Mediterranean with the convenience of bite-sized portions, making it an ideal option for gatherings, picnics, or even a cozy family dinner. The blend of textures and tastes in these orzo cups is nothing short of sensational; they are sure to impress both your family and guests.

Sun-Dried Tomato Chicken Orzo Cups

Discover the deliciousness of Sun-Dried Tomato Chicken Orzo Cups, a Mediterranean-inspired delight that's perfect for any occasion. These bite-sized treats combine savory chicken, rich sun-dried tomatoes, fresh spinach, and creamy feta, all nestled in crispy phyllo pastry. Easy to make and customizable, they're ideal for parties, picnics, or cozy dinners at home. Enjoy these flavorful orzo cups that are sure to impress your family and friends!
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Ingredients
  

1 cup orzo pasta

1 cup cooked chicken, shredded

1/2 cup sun-dried tomatoes, chopped (preferably in oil)

1/2 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/4 cup fresh basil, chopped

2 cloves garlic, minced

1/4 cup olive oil

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 package (12 count) phyllo pastry cups or mini muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). If you're using mini muffin tins, lightly grease them with cooking spray.

    Cook the Orzo: In a medium pot, bring salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside.

      Prepare the Mixture: In a large mixing bowl, combine the cooked orzo, shredded chicken, sun-dried tomatoes, chopped spinach, feta cheese, basil, and minced garlic. Drizzle in olive oil and season with red pepper flakes, salt, and pepper. Stir well to combine all ingredients.

        Fill the Pastry Cups: If using phyllo cups, place them on a baking sheet. For muffin tins, spoon about 1 tablespoon of the orzo mixture into each muffin cup, pressing down gently to pack it in.

          Bake: Place the filled phyllo cups or muffin tins into the preheated oven. Bake for about 15-20 minutes, or until the tops are golden and the mixture is heated through.

            Cool and Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

              Enjoy: Serve these delightful Sun-Dried Tomato Chicken Orzo Cups warm as an appetizer or light lunch!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings