Chicken Orzotto

with Truffle Oil, Mushrooms and Spinach

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Instructions

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1 Prep

Chop the chicken into bite-size cubes. Peel and finely chop the shallots and garlic. Roughly chop the mushrooms. Wash, trim and roughly chop the spinach

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2 Fry chicken

Heat a very large pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the chicken with a pinch of salt for 5-6 min or until cooked through. Once cooked through, transfer the chicken to a plate. 

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3 Sauté

Return the pan to a medium-low heat (no need to wash it) with another drizzle of oil and the shallots and mushrooms. Fry for 3 min, then add the garlic and fry for 30 sec further. 

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4 Simmer

Add the orzo, stock cube, spinach and water to the pan and simmer for 10 min, stirring occasionally, until the orzo is cooked and tender. If the orzo isn't ready after 10 min and all the water has absorbed, gradually add more water and continue to cook until ready. 

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5 Grate Parmesan

Meanwhile, grate the Parmesan

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6 Serve

Once tender, add the cream cheese, truffle oil, fried chicken and a very generous grind of black pepper. Serve with a sprinkling of grated Parmesan

Tips for fussy eaters

Truffle oil isn't for everyone. Leave it out if it's too punchy!

Pro tip

Although orzo looks like a rice grain, it is in fact pasta!

Did someone say one-pot wonder, please?

Cooking Time: 30 min

Cals 803 · Prot 53 · Carbs 102 · Fat 22

Ingredients

Number of people

Chicken breast 300 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Chestnut mushrooms 250 Grams
Spinach 200 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Orzo 250 Grams
Chicken stock cube 1 Piece
Water 500 ML
Parmesan 30 Grams
Cream cheese 20 Grams
Truffle oil 15 ML
Black pepper 0.5 Tsp

Did someone say one-pot wonder, please?

Cooking Time: 30 min

Cals 803 · Prot 53 · Carbs 102 · Fat 22

Instructions

photo

1 Prep

Chop the chicken into bite-size cubes. Peel and finely chop the shallots and garlic. Roughly chop the mushrooms. Wash, trim and roughly chop the spinach

photo

2 Fry chicken

Heat a very large pan over a medium-high heat with a drizzle of olive oil. Once hot, fry the chicken with a pinch of salt for 5-6 min or until cooked through. Once cooked through, transfer the chicken to a plate. 

photo

3 Sauté

Return the pan to a medium-low heat (no need to wash it) with another drizzle of oil and the shallots and mushrooms. Fry for 3 min, then add the garlic and fry for 30 sec further. 

photo

4 Simmer

Add the orzo, stock cube, spinach and water to the pan and simmer for 10 min, stirring occasionally, until the orzo is cooked and tender. If the orzo isn't ready after 10 min and all the water has absorbed, gradually add more water and continue to cook until ready. 

photo

5 Grate Parmesan

Meanwhile, grate the Parmesan

photo

6 Serve

Once tender, add the cream cheese, truffle oil, fried chicken and a very generous grind of black pepper. Serve with a sprinkling of grated Parmesan

Tips for fussy eaters

Truffle oil isn't for everyone. Leave it out if it's too punchy!

Pro tip

Although orzo looks like a rice grain, it is in fact pasta!

Ingredients

Number of people

Chicken breast 300 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Chestnut mushrooms 250 Grams
Spinach 200 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Orzo 250 Grams
Chicken stock cube 1 Piece
Water 500 ML
Parmesan 30 Grams
Cream cheese 20 Grams
Truffle oil 15 ML
Black pepper 0.5 Tsp
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