| Servings | Serves |
Ingredients
- 275 grams Orzo Pasta 10oz
- 2 Chicken Breasts thinly sliced
- 2 tablespoons Olive Oil
- 2 tablespoons runny Honey
- small knob Butter
- 1 Onion finely chopped
- 250 grams Chestnut Mushrooms sliced, 9oz
- 150 ml White Wine ¼ pint
- 1 Garlic Clove finely grated
- 150 grams Baby Spinach 5oz
- 150 grams Sour Cream 5oz
- 55 grams Parmesan finely grated, 2oz
- 1 tablespoon fresh Lemon Juice
Ingredients
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Instructions
Cook the orzo
- Bring a pot of salted water to a boil and cook the orzo according to the package instructions until just tender. drain and set aside.
Prepare the chicken
- season the sliced chicken with salt and pepper, then coat it with runny honey. heat the olive oil in a deep frying pan over high heat and cook the chicken until golden brown and fully cooked. remove from the pan and set aside.
- soften the onion
- In the same pan, melt the butter and add the finely chopped onion. stir occasionally while cooking, then cover and let it soften for about 10 minutes.
- Sauté the mushrooms
- Remove the lid and add the sliced mushrooms. Cook over high heat until any excess moisture evaporates. pour in the white wine and let it simmer until slightly reduced. add the garlic, spinach, and sour cream, stirring well to combine.
Combine everything
- Stir in the cooked orzo, chicken, Parmesan, and fresh lemon juice. mix thoroughly until well blended and heated through. taste and adjust seasoning if needed.
- Serve and enjoy
- Divide the creamy orzo into serving bowls and enjoy immediately with a crisp green salad.
Recipe Notes
Tip: this dish is best enjoyed fresh as it doesn’t freeze well—serve warm and savour its creamy, zesty flavours!
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