One-Pot Creamy Chicken & Mushroom Orzo
A comforting, risotto-style meal made with orzo pasta, which is easier and faster to cook. This recipe combines tender chicken, mushrooms, and sweet peas in a silky sauce that's perfect for the whole family.
Ingredients
- 200 grams Chicken Breast
- 150 grams Orzo Pasta
- 100 grams Button Mushrooms
- 50 grams Frozen Peas
- 1 piece Small Onion
- 1 clove Garlic
- 400 ml Chicken Stock
- 2 tablespoons Parmesan Cheese
Instructions
- Heat a little olive oil in a wide saucepan. Add the finely diced onion and sauté for 3-4 minutes until soft.
- Add the chicken breast pieces to the pan and cook until golden on all sides.
- Stir in the sliced mushrooms and crushed garlic, cooking for another 2-3 minutes until the mushrooms soften.
- Add the dry orzo pasta and stir well to coat it with the juices in the pan.
- Pour in the low-sodium chicken stock (or water). Bring to a gentle simmer, then turn down the heat to medium-low.
- Cook for about 10–12 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
- Five minutes before the end of cooking, stir in the frozen peas.
- Remove from heat, stir in the grated cheese (and a splash of milk or cream if you want it extra creamy).
- Ensure the chicken pieces are cut into appropriate sizes for your child before serving.
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