About the Recipe
Ingredients
650 g Chicken breast, diced
1 tbsp Olive oil
3 Garlic cloves, Peeled and crushed
150g cherry tomatoes, dicedÂ
1 tsp Oregano
2 tsp Paprika
250 g Orzo
650 ml Hot chicken stock
2 tbsp Low Fat Cream CheeseÂ
50 g Parmesan, Grated
120 g Spinach
1 Red Pepper, dicedÂ
Freshly ground black pepper
Preparation
In a large, deep frying pan, heat the oil over a medium heat. When it's hot, carefully add the chicken pieces. Cook for 5 minutes stirring occasionally until all sides are starting to colour.
Reduce the heat and add the garlic, cherry tomatoes, peppers, oregano and paprika. Stir for 3-5 minutes until the garlic is softened.
Add the orzo, stock, and some pepper and give everything a good stir and put the lid on. Cook for 10 minutes, stirring occasionally, until the orzo is almost cooked.
Turn the heat to the lowest setting add the spinach and cream cheese and stir very well for 1-3 minutes until the spinach is wilted and the cream cheese is heated through. Check the chicken is cooked through.
Turn off the heat and stir in the parmesan.
Serves 4
455 calories per portion
47g Protein
31g Carbs
14g Fat