Creamy Mushroom, Parmesan and Kale Orzo with Panfried Chicken
This is a bowl of pure comfort food which I think we need with this truly awful “summer” weather we’ve been having. Juicy, slightly crispy chicken breast to top a creamy mushroom orzo pasta full of plenty of flavour thanks to parmesan, rich umami mushrooms, spinach, lemon juice and some creme fraiche. Easy to whip up in no time, minimal ingredients and delicious on its own without the chicken.
(Serves 4 - £3.24 per portion)
1. Add 30g of dried mushrooms (any kind will do) to a jug and just cover with boiling water. Set aside to hydrate while you start the pasta.
2. Heat a large sauté pan or casserole dish over a high heat with 1 tbsp olive oil. Add 900g of sliced and chopped mixed mushrooms and a good amount of seasoning (I used some chestnut, oyster and some basic white mushrooms). Fry until golden and crispy and remove with a slotted spoon onto a plate.
3. In the same pan, fry a chopped onion in 1 tbsp olive oil for 8-10 mins until soft and golden.
4. Meanwhile, heat a nonstick frying pan over a medium heat and add your chicken breasts. Season well and fry until golden and caramelised, turning occasionally until cooked through. Halfway through cooking add a generous knob of butter, 2 bashed garlic cloves and a few sprigs of thyme. Keep basting the chicken to keep it moist.
5. Once the onion is soft, add 300g orzo pasta and stir for a few minutes until slightly toasted. Add 2 finely chopped garlic gloves and 1 tbsp chopped fresh thyme. Stir for a couple more minutes.
6. Add 150ml dry white wine and reduce until almost no liquid remains. Then add 400ml hot chicken stock, the dried mushrooms and their liquid, the fried mushrooms and a parmesan rind. Keep stirring, bring to the boil then turn down the heat to a simmer for 8-10 mins until the orzo is cooked and the sauce has reduced. You might need to top up with more liquid.
7. The chicken should be cooked by now so remove to a board to rest and cover with foil.
8. Once the pasta is cooked, add two large handfuls of kale, 1 heaped tsp of dijon mustard and marmite, 30g creme fraiche, 30g grated parmesan and the juice of a lemon. Taste and season. Add any resting juices from the chicken.
9. Serve in large bowls with some of the sliced chicken on top and some freshly grated parmesan. Enjoy.