Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
What You’ll Need:
- 4 tsp olive oil
- Salt and freshly ground black pepper
- 2 chicken breasts, chopped into bite sized pieces
- 2 banana shallots, chopped
- 2 cloves garlic, crushed
- 200g orzo
- 100ml chicken stock
- 1 bunch asparagus, washed and trimmed and cut into pieces
- Zest and juice of a lemon
- 115g bag baby spinach
- 3 tbsp grated parmesan plus extra for serving
What To Do:
- Heat 2 tsp olive oil in a large non-stick frying pan. Season the chicken and add to the pan, frying until golden all over. Remove with a slotted spoon and set to one side.
- Add another 2 tsp olive oil to the pan and sauté the shallots and garlic for a couple of minutes, until starting to soften. Add the orzo, give it a good stir and then add the stock. Bring to the boil, cover and simmer for five minutes.
- Add the asparagus, put the lid back on and simmer for another five minutes.
- Add the lemon juice and zest, cooked chicken and the spinach and cook for a further few minutes until the chicken is cooked through and the spinach is just wilted.
- Stir through the parmesan and serve with extra on the side.