Orzo is a pasta grain that takes about 9 minutes to cook. It’s the most comforting pasta to eat and soaks up any flavour you add to it. It’s very easy to digest.
1 tablespoon olive oil
2 chicken breasts, sliced into strips
Salt and freshly ground black pepper
110g frozen peas
100ml chicken stock (or half stock and half white wine)
4 mint leaves, chopped finely
4 tablespoons Parmesan, freshly grated
1. Heat the olive oil over medium heat in a non-stick frying pan. Season the chicken with salt and black pepper and fry in the oil for 4-5 minutes or until the chicken is almost cooked through and golden on both sides.
2. While the chicken is cooking, cook the orzo in plenty of salted boiling water until it is cooked (check the packet instructions for the cooking time but it will take about 9 minutes – it should be al dente). Drain.
3. Add the frozen peas and chicken stock (or stock and wine) to the chicken in the pan. Turn the heat to high and cook until the liquid is reduced by half. Add the cooked orzo and stir. Toss through the mint and grated Parmesan and serve immediately.