Creamy one-pan orzo with chicken, mushroom & spinach

Name: Creamy one-pan orzo with chicken, mushroom & spinach
Prep time: 10 min
Cook time: 18 min
Yield: 2 -4
Ingredients: 2 Tbsp olive oil; 1 brown onion finely chopped; 250 gms Portobello mushrooms; 2 tsp thyme leaves stripped from stalks; 3 cloves garlic; 80 ml Perderberg Chenin Blanc; 1 cup orzo pasta; 2 cups chicken stock; 2 cups shredded chicken; 2 handfuls baby spinach leaves / 100gms; 100 - 125 ml cream; 50 gms creamy goats’ cheese/ Chevin; 30 – 40gms freshly grated Pecorino Romano or Parmesan; salt and black pepper to taste; 1 Tbs finely chopped Italian parsley

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Prep Time
10 mins
Cook Time
10 mins
Servings
2 -4
Course
Main Course
Cuisine
International

Creamy one-pan orzo with chicken, mushroom & spinach

Quade Mayo

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A creamy one-pan orzo with chicken, mushroom & spinach is a quick and delicious midweek supper recipe.

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Ingredients

Servings

2 Tbsp olive oil
1 brown onion finely chopped
250 gms Portobello mushrooms sliced
2 tsp thyme leaves stripped from stalks approx. 3
3 cloves garlic minced
80 ml Perderberg Chenin Blanc
1 cup orzo pasta
2 cups chicken stock or ½ chicken and ½ mushroom stock
2 cups shredded chicken half a small rotisserie or roast chicken
2 handfuls baby spinach leaves / 100gms roughly chopped
100 - 125 ml cream 1/2 cup
50 gms creamy goats’ cheese/ Chevin
30 – 40gms freshly grated Pecorino Romano or Parmesan and more to serve
salt and black pepper to taste
1 Tbs finely chopped Italian parsley

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Instructions

Heat the olive oil in a large skillet and add the onions. Sauté for a few minutes until translucent.
Add the sliced mushrooms and thyme and stir to combine. Put the lid on the skillet to generate a little moisture. Stir frequently and if necessary, add another splash of olive oil.
Once the mushrooms start to caramelize, add the minced garlic, and stir for a minute or so. Add the wine to deglaze the pan and allow most of the liquid to cook off.
Add the orzo pasta and toss to coat it in the pan. Pour over the chicken/mushroom stock and cook over a medium-low heat for about 12 – 14 minutes. Stir the pan regularly to ensure the pasta doesn’t stick to the bottom. If necessary, add about ¼ cup of the cream and a splash of boiling water.
Once the pasta is almost cooked through, add the chicken and spinach leaves and cream. Stir until the spinach has wilted and the cream combined.
Once the spinach has wilted add pieces of the goat’s cheese and stir until it has melted into the pasta. Add the grated Pecorino Romano (or Parmesan) and check the seasoning add a little salt and black pepper to taste.
Sprinkle over the chopped parsley and serve a little more grated cheese if desired.