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Braised chicken & fennel with orzo
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Serves: 4
1 tbsp oil
330g pack essential Waitrose British Chicken Breast Chunks
1 bulb fennel, sliced
1 leek, thickly sliced
2 sticks celery, sliced
500ml Cooks’ Ingredients Chicken Stock
100g orzo pasta
200g cherry tomatoes
½ x 25g pack parsley, chopped
1. Heat the oil in a large sauté pan and fry the chicken for 3 minutes. Add the fennel, leek and celery, and fry for a further 3 minutes. Add the stock and orzo, bring to the boil, cover and simmer for 5 minutes.
2. Stir in the tomatoes, and cook for a further 5 minutes, or until chicken is cooked throughout with no pink meat.
3. Stir in the parsley, season and serve.
2 of your 5 a day
low in fat
Typical values per serving:
Energy |
1,261kJ 299kcals |
---|---|
Fat | 8.3g |
Saturated Fat | 1.6g |
Carbohydrate | 22.8g |
Sugars | 4.6g |
Protein | 33.3g |
Salt | 0.3g |
Fibre | 3.9g |
This recipe was first published in Thu Mar 24 09:05:00 GMT 2016.
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