Ingredients
- Spinneysfood Orzo Pasta 300g
- Garlic 2 cloves
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- White onion 100g, diced
- Spinneysfood Sliced Roast Chicken Breast 200g
- Boursin Garlic & Fine Herbs Cheese 150g
- Single cream 200ml
- Spinneysfood Parmigiano Reggiano 50g
- Spinneysfood Truffle Honey 2 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Discovery by Spinneys British Cherry Tomatoes on the Vine 250g
- Spinneysfood Fresh Basil A handful
Nutrition (Per serving)
- Calories 614
- Fat 41g
- Saturates 15g
- Protein 21g
- Carbs 42g
- Sugars 14g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Boursin chicken orzo with truffle honey
Italian 5 Mins Prep · 10 Mins Cook
- Bring 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.