Directions
- 1Heat the oil and butter in a large pan or casserole dish over a medium heat.
- 2When the butter is sizzling, add the chicken breast and fry for 10-12 mins until browned on all sides.
- 3Sprinkle the paprika, oregano and chilli over the chicken, then stir in the thyme, garlic and tomato paste and cook for 2 mins.
- 4Add the orzo to the pan, crumble in the stock cube and pour in 650ml hot water from the kettle.
- 5Cook for 12 mins, covered, stirring regularly until the orzo is almost tender. Add a splash of water if needed.
- 6Stir in the spinach, lemon zest and juice, the mascarpone and parmesan.
- 7Season well and cook for another 2-3 mins until the orzo and chicken are cooked and the spinach has wilted.
- 8Scatter with basil and serve with extra parmesan grated over the top.
Ingredients
- 1 tbsp olive oil
- knob butter
- 4 chicken breast fillets cut into small pieces
- 2 tsp paprika
- 1 tsp dried oregano
- 0.5 tsp chilli flakes
- 6 fresh thyme sprigs leaves picked
- 4 garlic cloves crushed
- 4 tbsp sundried tomato paste
- 250 g orzo
- 1 chicken stock cube
- 160 g spinach
- 1 lemon zested and juiced
- 200 g mascarpone
- 50 g parmesan grated plus extra to serve
- handful basil leaves to serve
Equipment
large pancasserole dishkettle
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