Fri, 18 September 2026
Serves: 4
Prep: 10 minutes
Cook: 30 minutes
Ingredients
· 2 tbsp Specially Selected olive oil
· 2 Irish Organic Free Range chicken breasts, diced,
· 1 onion, finely diced
· 2 garlic cloves, finely chopped or grated
· 1 tsp Schwartz mixed herbs
· 1 tsp smoked paprika
· 3 tbsp Specially Selected red pesto
· 250g Cucina orzo pasta
· 700ml hot Knorr chicken stock
· 100g Philadelphia cream cheese
· 50g Specially Selected Parmigiano Reggiano, finely grated
· 2 large handfuls baby spinach
· Fresh basil, to serve (optional)
· Specially Selected Salt and freshly ground black pepper
Method
1. Heat the olive oil in a large frying pan or shallow casserole dish over a medium heat.
2. Add the chicken and cook for 5–6 minutes, stirring occasionally, until lightly golden.
3. Add the onion and cook for 3–4 minutes, then stir in the garlic and cook for 1 minute
4. Stir in the mixed herbs, smoked paprika and red pesto.
5. Add the orzo and stir well to coat in the flavours
6. Pour in the chicken stock and bring to a gentle simmer. Cook for 10–12 minutes, stirring regularly, until the orzo is tender and most of the liquid has been absorbed
7. Stir through the cream cheese and Parmesan until smooth and creamy. Fold through the spinach and cook for 1–2 minutes until wilted. Taste and season with salt and black pepper if needed
8. Sprinkle with fresh basil and a little extra Parmesan before serving
Tips
Add mushrooms or peas for an extra vegetable boost.
A squeeze of fresh lemon juice before serving brightens the flavours beautifully.
If the orzo thickens too much, stir in a splash of hot stock or milk.
Serve with a nice green salad or garlic bread
Storage
Store in an airtight container in the fridge for up to 3 days.
Freeze for up to 3 months. Defrost overnight in the fridge and reheat gently with a splash of stock or milk to loosen the sauce.
