Creamy Tomato Orzo with Crispy Parmesan Chicken
Inspired by Chicken Parm (kind of), the Creamy Tomato Orzo is punchy, creamy and vibrant, perfectly balanced with the saltiness and crispness of the Crispy Parmesan Chicken. Banging!
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Cook: 30 MINS
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For an extra tender chicken breast, use this technique: cut chicken breast in half widthways, cover with cling film and turn chicken breast on its end, so it’s upright and requires you to bash through the thick part of chicken breast. Once bashed, season your breadcrumbs generously (lots of black pepper), then dip in egg wash followed by breadcrumbs. Press down hard to ensure breadcrumbs stick to chicken breast and no chicken is showing.
It will be quickest to cook chicken breast and tomato sauce at the same time, so follow step 2 and 3 simultaneously. H eat olive oil in pan and add 2 pieces of breaded chicken to pan. Fry for roughly 4-5 mins each side until golden, then flip and repeat. Repeat this process with remaining pieces of breaded chicken. Add grated parmesan to chicken breast, press down firmly and broil or place in oven for 5 mins, until parmesan melt.
Meanwhile, heat olive oil in a non-stick pan and add onion. Fry onion for mins on low heat, then add garlic and fry for 2 mins. Add passata, season to taste with salt and pepper and simmer for 10 mins.
Bring a large saucepan of salted water to boil. Add orzo and cook for 7-8 mins, until al dente. When cooked, drain and reserve pasta water.
Once tomato sauce has thickened, stir in basil, then stir in mascarpone until fully combined. Add in orzo and stir until combined. Finally, add grated parmesan and pasta water. Stir together on very low heat until you are left with a silky, creamy tomato orzo.
Once tomato sauce has thickened, stir in basil, then stir in mascarpone until fully combined. Add in orzo and stir until combined. Finally, add grated parmesan and pasta water. Stir together on very low heat until you are left with a silky, creamy tomato orzo.
Ingredients
Serves 4
For the crispy chicken breast:
- 2 chicken breasts.
- 100g of panko breadcrumbs.
- Salt and pepper, to taste.
- 2 eggs.
- 20g of parmesan - grated.
- 2 tbsp of extra virgin olive oil.
For the orzo:
- 1 onion - finely chopped.
- 3 cloves of garlic - finely chopped.
- Tbsp of extra virgin olive oil.
- 500ml of passata.
- Salt and pepper, to taste.
- A handful of fresh basil.
- 350g of orzo.
- Tbsp of mascarpone.
- 30g of parmesan - grated.
- Salt and pepper, to taste.
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