Orzo with Chicken, Peas, Parmesan and Mint


Orzo is a pasta grain that takes about 9 minutes to cook. It’s the most comforting pasta to eat and soaks up any flavours that you add to it. It’s very easy to digest.

Serves 4


1 tablespoon olive oil
2 chicken breasts, sliced into strips
Salt and freshly ground black pepper
400g orzo
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.

Is orzo healthier than other pastas? 
Orzo is exactly the same as spaghetti, penne, tagliatelle or any other pasta made from durum wheat. It is a pasta shaped like a grain, it is not actually a grain itself. If you want to make a pasta dish healthier, whether you use orzo or another other pasta, use wholewheat pasta.


Penne with Pachino Tomato and Anchovy Sauce
Omelette with Salmon, Parmesan and Chives
Parmesan Cheese Straws
Penne with Roast Vegetables
Tortillas with Chicken, Coriander, Chilli and Lime
Monkfish with Sage and Garlic Butter, Spinach and Pine Nuts
Thai Red Chicken Curry
Potato and Corned Beef Hash Filo Pie
Green Beans with Shallot and Mustard Dressing
How to microwave fresh corn-on-the-cob
How long can you store herbs and spices?
How to Make a White Stock

Photography copyright foodpixies.com



Related Recipes and Features

Barbecued Honey, Mustard and Tarragon Grilled Chicken This is a great chicken recipe for the barbecue. To get the richness of this dish, you need to use butter, but you can substitute olive oil and excell...
Thyme, Sage, Rosemary and Garlic Sea Salt Making savoury salt is a good way of using up fresh herbs and having them live in your kitchen for weeks instead of letting them fade. All you do is g...
How to cook leeks Leeks, a member of the onion and garlic family, need to be cleaned perfectly so you don't end up with gritty greens. How to clean leeks Remove t...
Home-Made Lemon Curd Our recipe for home-made lemon curd is tangy and very lemony. Slather it on bread, use it to fill a Victoria Sandwich or tartlet cases, stir it into w...
Lentils with Roast Peppers, Cherry Tomatoes and Sherry Vinegar Dressin... We often serve this lentil dish with roast meat on Sunday, or as part of a vegetarian main course or just to eat as a healthy dinner when we have over...
Shortbread Pastry This is a perfect crisp pastry to make shortbread biscuits or to use as a base for any sweet tart. Ingredients 100g butter, softened 40g caster...