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Heat the oil in a large, deep, non-stick pan, sauté the garlic, chilli flakes, paprika, Italian herbs over a medium-high heat for one minute, then add the chicken breast, season with a little salt and pepper, stir to coat the chicken in the herbs and spices and cook for 5 minutes, stirring regularly, until the chicken is cooked through. Remove the chicken from the pan and set aside.
In the same pan, sauté the shallot for two minutes, stir in the the tomato puree and cook for 1-2 minutes until thick, add the cherry tomatoes, sun-dried tomatoes, wine, let the alcohol cook away for 1-2 minutes.
Stir in the orzo until combined, add the stock and milk gradually whilst stirring, bring the pan to a medium simmer and cook the orzo risotto style for 10 minutes until the orzo is nearly fully cooked. If the pan dries out before the orzo is cooked through or the sauce becomes too thick, just add splashes of preferably boiling water until the orzo is cooked. Add the chicken breast back to pan, along with the parsley and mascarpone, stir to combine and taste the orzo for seasoning. When the orzo is ready, stir through the parmesan and you are ready to serve.
Nutritional Info
Per serving:
Cals – 670
Protein – 43g
Carbs – 69g
Fat – 18g
Fibre – 1g
Ingredients
Serves 2
- Tbsp of extra virgin olive oil.
- 250g of chicken breast - cut into small pieces.
- 3 cloves of garlic - crushed.
- 2 tsp of smoked paprika.
- 1 tsp of chilli flakes - Use 1/2 a tsp if you want a little less heat.
- 1/2 tbsp of Italian herbs seasoning.
- 1 echallion shallot - finely chopped.
- 100g of mixed cherry tomatoes - sliced in half.
- 6 sun-dried tomatoes - chopped.
- 150g of orzo.
- 2 tbsp of tomato puree.
- 100ml of white wine.
- 250ml of boiling chicken stock.
- 150ml of semi-skimmed milk.
- Tbsp of mascarpone.
- A handful of fresh parsley - finely chopped, plus some more to garnish.
- 15g of grated parmesan, plus a little more to garnish.
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