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One-pan Chicken and Mozzarella Orzo

One-pan Chicken and Mozzarella Orzo

with creme fraiche and sage

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A recipe conveniently customised just to your liking.

Tags:

Quick

•One Pan

•Family Friendly

Allergens:

Wheat

•Cereals containing gluten

•Milk

•Mustard

•Barley

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

170 grams

Dried Orzo

(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)

260 grams

Diced Irish Chicken Breast

65 grams

Creme Fraiche

(Contains: Milk)

125 grams

Mozzarella

(Contains: Milk)

250 grams

Cherry Tomatoes

5 grams

Sage

2 sachet(s)

Paprika

(Contains: Mustard)

1 unit(s)

Onion

1 sachet(s)

Chicken Stock

(Contains: Wheat, Cereals containing gluten, Barley)

2 unit(s)

Garlic

Not included in your delivery

1 tbsp

Butter

¼ tsp

Sugar

¼ tsp

Salt

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3382 kJ

Energy (kcal)808 kcal

Fat29.8 g

of which saturates17.8 g

Carbohydrate76.6 g

of which sugars13.5 g

Dietary Fiber6.2 g

Protein56.6 g

Salt7.9 g

Potassium525 mg

Calcium34 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Pan with Lid

Cooking steps

Get Prepped

1

Halve the cherry tomatoes.
Pick half the sage leaves (per 2P) from the stalk.
Halve and peel the onion. Cut each half into three wedges and separate the layers.
Peel and grate the garlic (or use a garlic press).

Fry the Veg

2

Place a large pan over medium-high heat with 1 tbsp butter (per 2P) and a drizzle of oil.
Fry the chicken until browned, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Add the garlic, onion and sage leaves until starting to brown, 3-4 mins.
Add the paprika and cherry tomatoes and cook for 1 min more.

Add the Orzo

3

Pop the orzo, creme fraiche, stock, 400ml water (per 2P), ¼ tsp sugar (per 2P) and ½ tsp salt (per 2P) into the pan.
Bring to the boil, cover and simmer until the orzo is tender, 15-20 mins.
Stir every 3-4 mins to prevent sticking.
Once cooked, remove the pan from the heat. Taste and season with salt and pepper if required.

TIP: Add another splash of water if you feel the dish is too dry.

Finish and Serve

4

Divide your creamy orzo between bowls or deep plates.
Drain the mozzarella and roughly tear.
Top your orzo with mozzarella, cracking black pepper on top.

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