Save to your scrapbook
Chicken & orzo bake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
400g pack Essential British Chicken Mini Breast Fillets
2 tsp Cooks’ Ingredients Smoked Paprika
2 tsp olive oil
2 red onions, thinly sliced
2 cloves garlic, crushed
1 red chilli, thinly sliced
400g can chopped tomatoes
1 tsp Italian seasoning
1 Knorr Stock Pot Smoked Chilli & Tomato
Basil leaves, to garnish
1. Preheat the oven to 200ºC, gas mark 6. Cook the pasta in boiling water for 8 minutes or until just tender. Coat the chicken in paprika.
2. Heat the oil in a shallow flameproof casserole dish and fry the chicken on both sides until thoroughly cooked and there is no pink meat. Lift out onto a plate. Add the onions to the casserole dish and fry gently for 5 minutes to soften. Add the garlic and fry for 1 minute.
3. Drain the pasta and add to the dish with the chicken, chilli, tomatoes, Italian seasoning, stock pot and 400ml water. Season, then bring to the boil, cover with a lid and bake in the oven for 20 minutes. Serve scattered with basil.
Cook’s tip Orzo is a handy, quick-cook pasta that can be sprinkled into hearty soups and stews to add body and thicken the juices. But any other small pasta shapes can be used instead, or even long grain rice. Just cook until tender and add a little extra stock or water to loosen the sauce, if needed.
Typical values per serving:
1 of your 5 a day/low in saturated fat
This recipe was first published in January 2021.