A simple one-pan dinner for when you can’t be bothered with faffing about with a million different bits of kit.
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Serves
4
Bell Peppers
Garlic Cloves
Sun-Dried Tomatoes
Chicken Breasts
Fresh Parsley
Orzo
Chicken Stock
Harissa
Mascarpone
Sherry Vinegar
Olive Oil
Serves
4
Bell Peppers
Garlic Cloves
Sun-Dried Tomatoes
Chicken Breasts
Fresh Parsley
Orzo
Chicken Stock
Harissa
Mascarpone
Sherry Vinegar
Olive Oil
Unlock this free recipe
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Step 1.
Chop the peppers into 2-3cm chunks, thinly slice the garlic. Drain and finely mince the sundried tomatoes. Dice the chicken into 3cm chunks. Pick the parsley leaves, finely mince the stems.
Step 2.
Place a saucepan over medium heat with a drizzle of olive oil. Once hot, add the peppers and cook until starting to soften, 5-8 mins. Then, stir the garlic, parsley stems and orzo through until fragrant.
Step 3.
Pour the chicken stock in and stir the harissa, sundried tomatoes and chicken through. Season with salt and cook, stirring occasionally, until the liquid has absorbed, and the orzo and chicken are cooked, 10-15 mins. If the orzo is drying out too quickly, add a splash of water.
Step 4.
Stir the mascarpone and sherry vinegar through, taste and season with more salt, if needed. Share between bowls, and finish with a scattering of parsley leaves.
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