So last night I experimented with orzo. I have never tried it before and was quite surprised. Its a rice shaped pasta and is apparently really good in risotto so I shall be trying that next.
So here is the recipe!
Pesto Orzo Serves 2
Ingredients:
2 chicken breasts
Breadcrumbs
1 egg
Half a packet of orzo
Half a jar of pesto roughly 200g ( I find that homemade is better but it is up to you)
Cherry tomatoes cut and quartered
Sprinkling of cashew nuts (optional)
Method:
1. Preheat the oven to 160. Meanwhile line a baking tray with foil and lightly spray. Coat both chicken breasts in beaten egg and then into a bowl of breadcrumbs. Repeat this again, so that all egg is used up! Then place onto the tray and put into the oven as these will take about 25-30 minutes depending on the size of the chicken breast.
2. Meanwhile fill a saucepan with water and add a little oil. Bring it to the boil and add the orzo. Cook the orzo according to the packet instructions. Drain orzo into a colander and rinse in warm water draining away excess water to get rid of the extra starch.
3. Place the drained orzo back into the saucepan. Add the pesto, tomatoes and walnuts stirring continuously until orzo is completely covered in the pesto. Take off the heat once the tomatoes start to cook. Serve with the breadcrumbed chicken and serve immediately. Garnish with chopped basil and parmesan.
So here is the recipe!
Pesto Orzo Serves 2
Ingredients:
2 chicken breasts
Breadcrumbs
1 egg
Half a packet of orzo
Half a jar of pesto roughly 200g ( I find that homemade is better but it is up to you)
Cherry tomatoes cut and quartered
Sprinkling of cashew nuts (optional)
Method:
1. Preheat the oven to 160. Meanwhile line a baking tray with foil and lightly spray. Coat both chicken breasts in beaten egg and then into a bowl of breadcrumbs. Repeat this again, so that all egg is used up! Then place onto the tray and put into the oven as these will take about 25-30 minutes depending on the size of the chicken breast.
2. Meanwhile fill a saucepan with water and add a little oil. Bring it to the boil and add the orzo. Cook the orzo according to the packet instructions. Drain orzo into a colander and rinse in warm water draining away excess water to get rid of the extra starch.
3. Place the drained orzo back into the saucepan. Add the pesto, tomatoes and walnuts stirring continuously until orzo is completely covered in the pesto. Take off the heat once the tomatoes start to cook. Serve with the breadcrumbed chicken and serve immediately. Garnish with chopped basil and parmesan.
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