Directions
- 1Add oil to a frying pan and place it over medium heat.
- 2Add the finely chopped red onion and sauté for 2-3 minutes until softened, stirring continuously.
- 3Add seasonings, tomato puree, grated garlic, and sundried tomatoes, then stir for a minute.
- 4Add the diced chicken to the pan and cook for 5 minutes or until the chicken turns white. Cut the chicken with scissors for speed.
- 5Add the orzo, cottage cheese, and stock, and mix until combined.
- 6Lower the heat, cover the saucepan with a lid, and cook for 12-15 minutes, stirring regularly.
- 7Once the liquid has reduced, remove the lid.
- 8Stir through the grated Parmesan cheese and fresh basil.
- 9Cook for a further minute before serving.
Ingredients
- 3 tbsp Oil
- 1 Red onion
- 100 g Sundried tomatoes
- 2 Garlic cloves
- 1 heaped tsp Paprika
- 2 heaped tsp Dried oregano
- 50 g Tomato puree
- 600 g Boneless chicken thighs
- 300 g Orzo
- 300 g Full fat cottage cheese
- 500 ml Vegetable stock
- to taste Salt
- to taste Pepper
- 50 g Parmesan cheese
- 1 handful Fresh basil
Equipment
Frying panLidScissorsWooden spoonGrater
Tips
- Cut the chicken with scissors to keep the recipe super speedy.
- Save this recipe.
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