4 chicken breasts (boneless and skinless)
2 tbsp olive oil
3 tbsp lemon juice
2 garlic cloves thinly sliced
½ tsp paprika
2 tsp Italian herbs / Italian seasoning
1 tsp salt
1 tsp pepper
For the creamy spinach orzo
300 g (10.5oz) orzo pasta
200 g (7oz) baby spinach washed and dried
2 tsp crushed garlic
½ cup mascarpone
½ cup pasta cooking water (reserved from the orzo)
½ cup grated Parmesan cheese
salt and pepper to taste
lemon to taste
fresh basil for serving

Bring a large pot of salted water to a boil and add the orzo pasta. Cook for 8-10 minutes or until the pasta is al dente.
Reserve 1 cup of cooking water and drain the orzo. Set aside.
Whisk together the olive oil, lemon juice, paprika, herbs, garlic, salt, and pepper and set aside.
Place the chicken on a chopping board and cover with parchment paper or plastic wrap. With a rolling pin or meat mallet, flatten the chicken out slightly to approximately 1-2 cm (½in) thickness.
Place the chicken in a bowl or zip-top bag and pour over the marinade. Allow marinating for a few minutes or up to 24 hours in the fridge.
Heat a large pan over medium-high heat then add the chicken. Cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
In the same pan you cooked the chicken in, add the baby spinach and garlic and allow to cook until the spinach has wilted.
Add the mascarpone and a few tablespoons of the pasta cooking water. Stir until a smooth, creamy sauce develops.
Stir in the grated Parmesan cheese and season with salt, pepper, and a squeeze of lemon juice.
Add the cooked orzo and add more of the pasta cooking water if necessary.
Top with the cooked chicken and fresh basil then serve

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