Creamy tomato chicken orzo
Serves: 2
![Creamy tomato chicken orzo](/uploads/media/720x770/03/16293-creamy-tomato-chicken-orzo.jpg?v=1-0)
Recipe photograph by Kate Whitaker
Creamy tomato chicken orzo
Make this spicier by adding a finely chopped red chilli or half a teaspoon of dried chilli flakes when you add the garlic. You could also serve it with rice or crusty bread instead of orzo pasta.
Serves: 2
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Nutritional information (per serving)
Calories
599Kcal
Fat
21gr
Saturates
6gr
Carbs
53gr
Sugars
3gr
Fibre
3gr
Protein
47gr
Salt
2.8gr
![Nadine Brown](/uploads/media/100x100/06/11496-Nadine.jpg?v=1-0)
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
![Nadine Brown](/uploads/media/100x100/06/11496-Nadine.jpg?v=1-0)
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 x 150g chicken breast fillets
- 2 tbsp plain flour
- 1 tbsp olive oil
- 120g dried orzo
- 2 garlic cloves, crushed
- 50g sundried tomato paste
- 1 tsp Italian-style dried herbs
- 175ml hot chicken stock, made using ½ stock cube
- 70g lighter crème fraîche
- 5g Parmesan, grated
- a handful of fresh basil, finely chopped, plus leaves to garnish
Step by step
- Place the chicken between two pieces of baking paper and lightly bash with a heavy pan until they’re an even thickness, about 2cm. Season the chicken well then coat in the flour, shaking off any excess.
- Heat the oil in a sauté pan over a medium heat and cook the chicken until golden, about 4 minutes on each side. Meanwhile, cook the orzo following pack instructions.
- Transfer the chicken to a plate, cover and set aside. Reduce the heat to low, add the garlic and cook for 30 seconds until fragrant, stirring. Add the tomato paste, cook for 1 minute, then add the dried herbs and cook for 30 seconds. Add the stock, increasing the heat to medium and bringing to a simmer, scraping any bits from the bottom of the pan. Cook for a few minutes until the liquid is reduced by roughly half.
- Reduce the heat again and stir in the crème fraîche, Parmesan and basil, seasoning to taste. Return the chicken to the pan to warm through for a few minutes in the sauce. Drain the orzo and divide between 2 plates. Serve topped with the chicken, sauce and basil leaves.