Cacio e Pepe Chicken Orzo
Servings:
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Ingredients
Instructions
Nutrition
| 290 g | Chicken breast | |
| 50 g | Butter | |
| 150 g | Pecorino | |
| 300 g | Orzo | |
| 1 clove | Garlic | |
| 2 sprigs | Fresh rosemary | |
| 1 tbsp | Olive oil | |
| 700 ml | Chicken stock |
- Slice each chicken breast in half lengthways and season generously with salt and black pepper. Heat a drizzle of olive oil in a pan over medium-high heat, then add the chicken. Cook for a few minutes, basting, until golden. Flip and cook until fully cooked through. Remove and set aside.
- Meanwhile, finely chop the garlic. In a saucepan, melt the butter over medium heat. Add 1 tablespoon of freshly ground black pepper and the orzo pasta. Toast for a few minutes, then stir in the garlic until aromatic. Pour in the chicken stock and add the rosemary sprigs. Simmer for 8–10 minutes, stirring occasionally, until the orzo is tender.
- Grate the pecorino or blitz in a mini food processor. Stir most of the cheese into the orzo until melted and creamy.
- To serve, spoon the orzo onto a platter, scatter with the remaining pecorino and a little more black pepper. Slice the chicken and arrange on top, drizzling with any pan juices.
Fat:
93.3g
Saturates:
40.82g
Sugars:
14.4g
Protein:
112.9g
Carbs:
101.4g
Fiber:
17.9g
140.5%
Calories
102.4%
Carbs
132.8%
Protein
233.3%
Fat
71.6%
Fiber