Serves 2

Orzo Pasta with Red Chicken Sauce & Parmesan Cheese

A beautiful and tasty heart-warming dish that will impress as a main dish for a Sunday lunch or even as a special evening meal during week-days.

10Prep Time

45Cook Time

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Ingredients

1 large chicken breast, skin-off, cut in bites

1/4 tsp fine salt

1/4 tsp ground black pepper

2 Tbsp extra virgin olive oil

1 onion, chopped

1/4 tsp ground cloves

1/4 tsp ground allspice

100ml of white wine

1/2 tin (200g) of chopped tomatoes (Organic)

1/2 tin boiling water

150gr dry orzo pasta

30gr Parmezan, Pecorino Romano, or Kefalotyri cheese

Preparation

  1. In a large deep pan, brown the chicken with the olive oil adding salt and pepper right in the beginning. Use medium strength heat. Once ready remove from the pan on a plate and leave it aside.
  2. Add the onion and spices and stir well until the onion softens.
  3. Add the wine and deglaze the pan well.
  4. Add the chopped tomatoes and water to the pan and simmer for 5 minutes stirring well.
  5. Finally add the orzo pasta and chicken to the pan, and allow it to slowly cook on low heat, for approximately 25-30 min until the pasta is al dente. Don't forget to give it a good stir every 5 min or so, as the pasta tend to stick at the bottom of the pan.
  6. Serve with a fine spread of grated parmesan or pecorino cheese, or finely grind some Kefalotyri if you want to go really Greek.

Notes

Great tip: Keep the left overs in the fridge and take it to work the next day if you have a way to heat it up. You may have to fight your colleagues from stealing it from you 😉

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http://www.themediterraneandietitian.com/recipe/orzo-pasta-with-red-chicken-sauce-parmesan-cheese/

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