Directions
- 1Heat a pan on medium heat and spray with oil. Add the garlic and onion and fry for 2 minutes.
- 2Add the chicken to the pan. Fry for 5 minutes then add the Italian seasoning and paprika. Mix well and fry for another 2-3 minutes until cooked through.
- 3To the same pan, add the red pepper and chorizo. Fry until the chorizo releases its oil and starts to crisp up.
- 4Add the pesto, orzo, and stock. Mix well and season with salt/pepper. Bring to a boil.
- 5Then, reduce the heat to simmer and cover with a lid for 10 minutes or until the orzo has absorbed the liquid and is cooked.
- 6Mix in the light cream and 2 tbsp of Parmesan once done.
- 7Serve and top with fresh parsley and 2 tsp of Parmesan for garnish.
Ingredients
- oil spray
- 2 cloves garlic, minced
- 1 red onion, finely diced
- 200 g uncooked chicken breast, diced
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 red pepper, diced
- 30 g chorizo
- 30 g reduced fat sundried tomato pesto
- 120 g uncooked orzo
- 240 ml chicken stock cube mixed in boiling water
- salt
- pepper
- 60 ml light cream
- 2 tbsp Parmesan
- fresh parsley
- 2 tsp Parmesan
Equipment
panlid
Tips
- This is a good recipe if you're looking for something high in protein but also tasty.
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