Flight Pantry

Hello everyone!

Here comes today’s new recipe!

During a trip to Greece with a friend, I discovered orzo—a type of pasta shaped like rice. And I absolutely loved it! So, when I got back home, I started looking for recipes with orzo, and they turned out to be delicious.

This dish brings together the delicate texture of orzo, that wonderfully versatile rice-shaped pasta, with tender sautéed chicken and fresh vegetables. All cooked in one pan for a simple, light, and flavour-packed meal.

It’s perfect for a midweek dinner or a slightly more special lunch. Easy to prepare and sure to please everyone.

Hope you enjoy it!

Creamy Orzo with Chicken, Mushrooms & Fresh Broccoli

Serves 4

Ingredients

• 320 g orzo pasta

• 500 g chicken breast

• 1 leek

• 200 g fresh mushrooms

• 200 g fresh Broccoli

• 600 ml chicken stock

• 100 ml cream

• Olive oil

• 2 garlic cloves

• Salt & pepper

• Juice of half a lemon (optional)

• Fresh herbs to serve (e.g. parsley or dill)

Preparation

Vegetables

Peel and finely chop the onion and garlic.

Wash the leek and slice the white part into thin rounds.

Slice the mushrooms.

Wash the broccoli and cut it into small pieces.

Chicken

Cut the chicken breasts into cubes.

In a large frying pan or wok

Heat a drizzle of olive oil. Sauté the chopped onion and garlic for a few minutes until golden.

Add the chicken pieces and cook until browned on the outside and fully cooked through (about 8–10 minutes).

Add the mushrooms  and the broccoli and cook for another 2–3 minutes.

Next, stir in the orzo and pour in the chicken stock. Let it simmer for around 10 minutes until the orzo is cooked.

Season with salt and pepper to taste.

Finish with the cream to make it extra creamy. For a touch of freshness, add a splash of lemon juice.

Sprinkle with fresh herbs like parsley or dill before serving.

Enjoy your meal!