High Protein N'duja Orzo Weeknight

N’duja Orzo with Shredded Chicken

Our N'duja Orzo is simply unreal. Creamy, so full of flavour and relatively healthy and high protein!

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Cook: 30 MINS

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Boil a large saucepan water and add chicken breast. Boil chicken breast for approx 15 mins. Check its cooked through before removing from saucepan. Allow chicken breast to cool for a few mins.
Meanwhile, heat olive oil in a skillet and add onion and garlic. Cook for 10 mins, until onions are very soft and beginning to caramelise.
Stir N’duja and tomato puree into onion and garlic and fry for 2-3 mins, then add orzo, smoked paprika and oregano. Lightly toast orzo and smoked paprika in the pan for 1 min, stirring constantly, then add semi-skimmed milk and tomato sauce. Stir until combined and bring pan to a low simmer, allow orzo to cook and soak up the liquid. This process takes a bit monitoring, you should stir regularly and if the sauce because too dry, add some more milk or hot water.
Whilst orzo is cooking, place cooked chicken breast in a large bowl and shred using an electric hand whisk. This works unbelievably well, but if you don’t have an electric hand whisk you can shred using two forks.
The orzo should be cooked until al dente and you should be left with a creamy, homogenous N’duja orzo sauce. Once shredded, add chicken to pan (reserving some chicken for topping) along with fresh parsley and stir to combine.
Serve immediately and top with reserved shredded chicken and crispy fried N’duja.

Nutritional Info

Per serving: 

Cals – 568 

Carbs – 61g 

Protein – 32g 

Fat- 19g 

Ingredients

Serves 4

For the N'duja Orzo with Shredded Chicken:

  • 300g of chicken breast.Tbsp of extra virgin olive oil.
  • 2 cloves of garlic -crushed.
  • 1 onion - finely sliced.
  • 1 red chilli - deseeded and finely chopped.
  • 90g of N’duja.
  • 2 tsp of tomato puree.
  • Tsp of smoked paprika.
  • Tsp of oregano.
  • 300g of orzo.
  • 500ml of semi-skimmed milk.
  • 100g of tomato sauce (store-bought)
  • A handful of fresh parsley
  • Fried N’duja, to top (optional).

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