Mary Berry’s Amalfi Chicken Orzo
Golden strips of chicken, rich Parmesan and bright lemon combine with orzo in this simple, filling pasta dish from Mary Berry.
Introduction
A simple pasta dish with a creamy and delicious sauce. Orzo are tiny pasta pearls that give a risotto-type dish.
Ingredients
| 275g (10oz) | orzo pasta |
| 2 | chicken breasts, skin removed and sliced into thin strips |
| 2 tbsp | olive oil |
| 2 tbsp | runny honey |
| Knob of | butter |
| 1 | onion, finely chopped |
| 250g (9oz) | button chestnut mushrooms, sliced |
| 150ml (¼ pint) | white wine |
| 1 | garlic clove, finely grated |
| 150g (5oz) | baby spinach |
| 150g (5oz) | sour cream |
| 55g (2oz) | Parmesan, finely grated |
| 1 tbsp | fresh lemon juice |
Essential kit
You will need: a deep frying pan with a lid.
Method
Cook the orzo in boiling salted water until just tender according to the packet instructions. Drain and set aside.
Season the chicken well with salt and freshly ground black pepper and toss in the runny honey. Heat the oil in a deep frying pan with a lid over a high heat. Add the chicken and fry for a few minutes, turning occasionally, until golden brown and just cooked. Remove the chicken from the pan and set aside.
Melt the butter in the same, unwashed pan. Add the onion and fry over a high heat for few minutes, stirring occasionally, then cover and cook for 10 minutes until soft.
Remove the lid, add the mushrooms and fry until the liquid has evaporated from the mushrooms. Pour in the wine and reduce slightly. Add the garlic, spinach and sour cream and bring to the boil.
Finally add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Check the seasoning and toss together until hot through.
Serve in bowls with a green salad.
Mary’s Tip: Best made and served. Not suitable for freezing.
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