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Milly's Summer Catalogue

Chicken and Orzo from The Cafe

As featured on Wednesday the 24th of April's Show


INGREDIENTS


4 chicken breasts, skinless & boneless
2 Tsp white wine vinegar
Olive oil
1 tsp Dijon mustard
1 tsp Italian herb mix, basil, parsley, oregano
1 garlic clove , minced
Salt + black pepper
1 small onion , finely choppd
1 red capsicum / bell pepper , chopped
1 1/2 cups orzo pasta
400g crushed tomato
3 cups chicken stock
1 tsp Dried Oregano
Pinch of chilli flakes
Salt and pepper
3 Tsp grated parmesan cheese
8 Basil leaves

METHOD


Mix the vinegar, some olive oil, mustard and the chopped herbs together in a large bowl, add the  chicken and mix to coat. Marinate for 1 hour - 24 hours


Heat oil in frying pan over medium heat. Add chicken and cook for 4-6 minutes on each side, or until cooked. Transfer to a plate and cover with foil to keep warm while resting. Turn heat up to medium high. Add oil if required.


Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent. Add orzo, tomato, chicken stock, oregano, chili flakes, salt and pepper. Mix and bring to simmer, then lower heat to medium low or so it simmers gently.


Cook for 9 - 10 minutes, stirring frequently. Take it off the stove when the pasta is just cooked. Stir through parmesan and basil and spoon into serving bowls, top with sliced chicken and serve with extra parmesan and basil.