You’ll be surprised just what younger family members will be willing to try when everyone sits down and eats together – and this is the ultimate failsafe family pleaser. Orzo is a great alternative to pasta and this quick dish is not only pure comfort in a bowl but full of goodness too. It can also be made using turkey – it isn’t just for Christmas!
Ingredients
3 tbsp olive oil
1 red onion, diced
1 sweet red pepper, finely diced
75g diced courgette
50g diced carrot
2 cloves garlic, crushed
1 tsp sweet smoked paprika
1 tsp good quality balsamic vinegar
125g orzo pasta
450ml hot chicken stock
250ml passata
1 tsp fresh thyme, chopped
10 cherry tomatoes, quartered
2 chicken breasts sliced into strips or 2 ready cooked chicken breasts cut into strips
A little salt and pepper
A handful of fresh basil leaves, chopped
1 red onion, diced
1 sweet red pepper, finely diced
75g diced courgette
50g diced carrot
2 cloves garlic, crushed
1 tsp sweet smoked paprika
1 tsp good quality balsamic vinegar
125g orzo pasta
450ml hot chicken stock
250ml passata
1 tsp fresh thyme, chopped
10 cherry tomatoes, quartered
2 chicken breasts sliced into strips or 2 ready cooked chicken breasts cut into strips
A little salt and pepper
A handful of fresh basil leaves, chopped
Method
- Heat 1 tbsp of oil in a deep frying pan. Add the onion, red pepper, courgette and carrot and fry for 3 to 4 minutes.
- Add the garlic and sweet smoked paprika and fry for 30 seconds, then add the balsamic vinegar and orzo. Stir to coat the pasta in the mixture, then add the stock and passata. Bring to the boil, cover and simmer until cooked through for about 15 to 20 minutes or until the pasta is cooked and most of the liquid has been absorbed. #
- Add the thyme and cherry tomatoes and stir until the tomatoes have softened slightly.
- Season the chicken strips with salt and pepper and fry them in the remaining oil until lightly golden and cooked through. Alternatively add the ready cooked chicken cut into strips and heat through. Add them to the pasta and sprinkle with the basil.
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