This dish is great for using up anything you have lying around the fridge and cupboard. Use this recipe as a template and add anything extra you fancy or have to hand. You could even swap out the orzo for other small pasta varieties or risotto rice.
Cooking Time: 30 minutes
Serves: 2
Ingredients
1 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, crushed
250 g leftover roast chicken breast, torn into chunks
1 tbsp butter
150 g orzo
600 ml hot chicken stock
100 g asparagus, sliced
100 g tenerstem brocolli
20 g parmesan, finely grated
small handful fresh parsley, finely chopped
salt and pepper, to taste
Method
1. Heat the olive oil in a large frying pan. Add the onion and garlic and fry for a couple of minutes until softened. Add the chicken and continue to cook until the chicken is golden.
2. Add the butter, and give it a stir to allow it to melt. Add the orzo and stir well, ensuring all the pasta is covered in the butter. Add the hot chicken stock and cover the pan, to leave the pasta to cook for 7-8 minutes.
3. When the orzo is nearly cooked, add the spring greens and asparagus and stir well. Continue to cook until the pasta is cooked and the veg has wilted down. Add a splash more stock if the pasta is looking a little dry. When cooked, it should have the consistency of a loose risotto.
4. Before serving stir in the grated parmesan, season with salt and pepper and scatter with the chopped parsley.
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