Creamy tomato chicken orzo
Serves: 2
Prep time: 15 minsTotal time: 
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
Prep time: 15 minsTotal time: 
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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
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
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.
