Creamy Garlic Chicken Orzo

Recipe tags

• Under 30 mins
• One Pot
• Italian

Ingredients

• 300 g Chicken Breast
• 200 g Orzo Pasta
• 60 g Fresh Spinach
• 1 tbsp Olive Oil
• 25 g Butter
• 100 g Garlic and Herb Roule
• 2 items Chicken Stock Cube
• 1 item Onion
• 2 tsp Chopped Garlic
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Slice the chicken into small pieces. Finely chop the onion.
2. Heat the oil in a large frying pan. Add the chicken with the garlic, and some salt and pepper and fry for around 4 minutes.
3. Add the onion and fry for a further 3 minutes until softened. Make up 600ml of chicken stock using the stock cubes.
4. Add the butter and melt whilst adding the dried orzo. Move around the pan for 2-3 minutes. This will toast the orzo giving it more flavour.
5. Add the chicken stock and bring to a gentle simmer for 10 minutes. The orzo will soak up the stock so add more stock if this starts to look a little dry and don't let the orzo stick to the bottom of the pan.
6. Turn the heat down to the lowest setting and add the garlic and herb roule and the spinach. Mix in well and continue heating on very low until the spinach has wilted and you have a smooth creamy sauce. If it looks too dry then add a little more water or some milk to keep it creamy. Season with salt and pepper and serve.

Notes

• Creamy, comforting and ready in just 30 minutes, this creamy orzo with chicken is an easy one-pot dinner that feels indulgent without the effort.

Swaps and substitutes

• You can use leftover cooked chicken if you have it. Just add it when you're adding the spinach at the end and start the recipe by frying the onion in the oil and garlic.
• You can use frozen spinach instead of fresh. It usually comes in cubes so you will need one or two cubes depending on how much you like. Add the cubes earlier once you've added the stock and stir regularly whilst cooking the pasta.