207
Ingredients:
- 200g Orzo
- 400g Deboned chicken thighs
- 50g Butter
- 15ml Olive oil
- 1 Garlic clove
- 500ml Chicken stock
- 100ml Dry white wine
- 150g Cherry tomatoes
- 1 tin Crushed tomatoes
- 10ml Dried mixed herbs
- 2ml Red pepper flakes or 1 ml chilli flakes
- 20g Basil
- 50g Cream cheese
- 50g Parmesan
- Salt and pepper
Instructions:
- Heat a deep pan to medium-high heat with a dash of oil.
- Season the chicken with pepper and half the mixed herbs.
- Add the chicken to the hot pan and fry for 3-4 minutes, turning once. Transfer the chicken to a plate and return the pan to heat.
- Add the garlic and cherry tomatoes and fry for 2 minutes. Shake the pan often to prevent the tomatoes from sticking to the bottom of the pan. Transfer the tomatoes to the plate with the chicken.
- Return the pan to medium heat and add the butter, remaining mixed herbs, red pepper flakes and the orzo.
- Fry the orzo for 2 minutes, stirring constantly.
- Place the chicken into the pan and add the crushed tomatoes and white wine.
- Rinse the tin with stock and pour into the pan.
- Stir to lift any stuck-on bits from the bottom of the pan.
- Add the remaining stock and stir once. Reduce the heat to medium-low and simmer until all the liquid is absorbed and the orzo is tender, but not mushy.
- Stir in the cream cheese and cherry tomatoes.
- Shred the basil leaves and add to the pot.
- Top with grated parmesan and season with more pepper if necessary.