Creamy lemony chicken, bacon & leek orzo
Serves 4
Directions
- 1Heat a large, deep frying pan over medium-high heat and cook the bacon lardons for 4–5 minutes until golden and crispy.
- 2Add the diced chicken to the pan along with the seasonings and cook for 5–7 minutes, stirring occasionally, until golden and cooked through.
- 3Stir in the sliced leek and cook for 2–3 minutes until softened, then add the minced garlic and cook for another 30 seconds.
- 4Stir the dry orzo into the pan to coat it in the juices.
- 5Pour in the chicken stock gradually, bringing it to a gentle simmer, and cook for 10–12 minutes, stirring regularly to prevent sticking.
- 6Once the orzo is cooked and most liquid is absorbed, stir through the spinach and cook until wilted.
- 7Reduce the heat, stir in the double cream and Parmesan, and finish by adding the lemon zest and juice.
- 8Divide into bowls and garnish with extra Parmesan, black pepper, and lemon if desired.
Ingredients
- 200 g bacon lardons
- 2 whole chicken breast
- 1 tsp garlic granules
- 1 tsp mixed herbs
- 1 tsp onion granules
- 1 tsp salt
- 1 whole leek, finely sliced
- 2 whole garlic clove, minced
- 240 g orzo
- 1 litre chicken stock
- 50 ml double cream
- 2 handfuls spinach
- 40 g parmesan, finely grated
- 1 whole lemon
- black pepper (optional)
Equipment
large deep frying pan
