Serves 1
Directions
- 1Add paprika on the chicken and marinate for a few minutes.
- 2Brown the chicken in butter.
- 3Remove the chicken.
- 4Chop two onions.
- 5Fry the onions in the same pan.
- 6Add the orzo.
- 7Add the broth to the level of the orzo.
- 8Stir constantly until it evaporates.
- 9Add tomato paste and cream.
- 10Grate Parmesan.
- 11Add a handful of spinach.
- 12Put the chicken back at the end of cooking.
Ingredients
- 2 chicken fillets
- 300 g orzo or small bird's tongue pasta
- 2 cas tomato concentrate
- 1 brique liquid cream
- 150 g parmesan
- 2 poignée spinach
- 15 g butter
- 1 onion
- 1 cas paprika
- 200 g water with a little vegetable broth diluted
Equipment
panchopping board
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