Orzo is a small, delicate pasta shape that resembles rice, great for a variety of dishes. It can be made with a cheesy sauce like Mary’s recipe, or even a tomato one.
Mary has shared a lot of recipes throughout her career, but this has received multiple five-star ratings on Good Food, proving it’s a popular one. The recipe notes said: “A simple pasta dish with a creamy and delicious sauce. Orzo is tiny pasta pearls that create a risotto-like texture.”
Ingredients (serves four to six):
275g orzo
Two chicken breasts, sliced into thin strips
Two tablespoons of olive oil
Knob of butter
One onion, finely chopped
250g chestnut button mushrooms, sliced
150ml white wine
One garlic clove, grated
150g baby spinach
150g soured cream
55g Parmesan, finely grated
One tablespoon of fresh lemon juice
Salt and freshly ground pepper
Method:
Cook the orzo in a saucepan of boiling salted water according to packet instructions before draining it and setting it aside.
Season the chicken to taste with salt and pepper, and then heat the oil in a lidded frying pan. Add the chicken and fry for a few minutes until just cooked through before removing it from the pan and setting it aside.
Melt the butter in the same pan, then add the onion and fry it on high for a few minutes. Then, cover with the lid and cook for 10 minutes until soft.
Remove the lid, add the mushrooms, and fry for a few minutes before adding in the wine. Next, add the garlic, spinach, and soured cream, bringing it to a boil.
To finish, add the orzo, cooked chicken, Parmesan, and lemon juice to the pan, seasoning it with salt and pepper until warmed through. Serve in bowls and enjoy.
