Directions
- 1Add oil to a frying pan over medium heat.
- 2Add finely chopped red onion to the pan and sauté for 2-3 minutes until softened, stirring continuously.
- 3Add seasonings, tomato puree, grated garlic, and finely chopped sun-dried tomatoes to the pan and stir for a minute.
- 4Add diced chicken to the pan and cook for 5 minutes or until the chicken turns white.
- 5Add orzo, cottage cheese, and stock to the pan and mix until combined.
- 6Lower the heat and cover the saucepan with a lid; cook for 12-15 minutes, stirring regularly.
- 7Once the liquid has reduced, remove the lid and stir in grated Parmesan cheese and fresh basil.
- 8Cook for a further minute before serving.
Ingredients
- 0.75 tbsp oil
- 0.25 red onion
- 25 g sun-dried tomatoes
- 0.5 garlic cloves
- 0.25 heaped tsp paprika
- 0.5 heaped tsp dried oregano
- 12.5 g tomato puree
- 150 g boneless chicken thighs
- 75 g orzo
- 75 g full fat cottage cheese
- 125 ml veg stock
- salt
- pepper
- 12.5 g Parmesan cheese
- 0.25 handful fresh basil
Equipment
frying panscissorslidgraterwooden spoon
Tips
- Cutting chicken with scissors keeps this recipe super speedy.
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