Creamy, savoury and kissed with sweetness, this chicken orzo dish brings together garlicky Boursin, truffle honey and roasted tomatoes for an effortless yet elegant midweek meal
| انشأ بواسطة | سبينس |
| وقت التحضير | 5 دقائق |
| وقت الطهي | 10 دقائق |
| عدد الأفراد | 4 |
| مطبخ | الإيطالي |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 614 |
| دهون | 41g |
| المشبعة | 15g |
| بروتين | 21g |
| الكربوهيدرات | 42g |
| السكريات | 14g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFBring a pot of salted water to a boil and cook the orzo for 7–8 minutes until al dente.
Meanwhile, mince the garlic and finely chop the parsley. Heat the olive oil in a large frying pan over a medium heat. Add the onion and garlic, sautéing for 2–3 minutes until softened. Add the sliced chicken and warm through for 2 minutes.
Once the orzo is cooked, reserve 250ml of the cooking water then strain the orzo. Add it straight into the pan with the chicken, then stir in the Boursin cheese and cream. Add a splash of the reserved cooking water, allowing the cheese to melt into a rich, velvety sauce. Add the Parmigiano Reggiano and parsley, finishing with a drizzle of truffle honey.
Season generously with salt and pepper, mixing until glossy.
To make the roasted tomatoes, heat the oil in a non-stick pan over a medium-high heat. Halve the cherry tomatoes and place them cut side down in the pan. Season with the salt and fry for 2–3 minutes or until charred on one side.
Divide the orzo between 4 serving bowls and top with the cherry tomatoes, basil leaves and a crack of black pepper. Serve immediately.
