Directions
- 1Add oil to a frying pan over medium heat.
- 2Add the chopped red onion and sauté for 2-3 minutes until softened, stirring continuously.
- 3Add the seasonings, tomato puree, grated garlic, and sundried tomatoes, and stir through for a minute.
- 4Add the diced chicken to the pan and cook for 5 minutes or until the chicken has turned white.
- 5Add the orzo, cottage cheese, and stock, 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 through the grated Parmesan cheese and fresh basil.
- 8Cook for a further minute before serving.
Ingredients
- 3 tbsp oil
- 1 red onion, finely chopped
- 100 g sundried tomatoes, finely chopped
- 2 garlic cloves, grated
- 1 heaped tsp paprika
- 2 heaped tsp dried oregano
- 50 g tomato puree
- 600 g boneless chicken thighs, diced
- 300 g orzo
- 300 g full fat cottage cheese
- 500 ml veg stock
- to taste Salt and pepper
- 50 g Parmesan cheese, grated
- 1 handful fresh basil chopped
Equipment
frying panlidknifechopping boardwooden spoonscissorsgrater
Tips
- Cut chicken with scissors for a super speedy recipe.
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