Chicken & Artichoke Orzo

• Chicken breast(500 g)
• Orzo(300 g)
• Artichoke(280 g)
• Onion(1)
• Garlic(4 cloves)
• Spinach(120 g)
• Parmesan(70 g)
• Cream(120 ml)
• Chicken Broth(750 ml)
• Lemon(1)
• Olive oil(2 tbsp)
• Butter(25 g)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Cut {Chicken breast} into irregular bite-size pieces. Finely chop {Onion}, mince {Garlic}, roughly chop {Artichoke}, grate {Parmesan}, zest and juice {Lemon}, and roughly chop {Fresh parsley}.

   ~10 min

2. 2

   Heat {Olive oil} and {Butter} in a deep sauté pan over medium-high heat. Add the {Chicken breast}, season with {Salt} and {Black pepper}, and cook until lightly golden in spots, about 5 minutes. Stir in the {Onion}, {Garlic}, and {Oregano} and cook until softened.

   ~8 min

3. 3

   Stir in the {Orzo} and {Artichoke} until the orzo looks glossy. Pour in the {Chicken Stock} and bring to a gentle boil, scraping up any bits from the pan.

   ~3 min

4. 4

   Lower the heat and simmer, stirring often, until the {Orzo} is tender and most of the liquid has been absorbed into a thick, creamy base, 12 to 14 minutes.

   ~13 min

5. 5

   Stir in the {Cream}, {Spinach}, most of the {Parmesan}, and the {Lemon}. Cook for 2 minutes, stirring, until the spinach wilts and the sauce turns glossy and rich. Loosen with a splash of water if needed and adjust seasoning.

   ~3 min

6. 6

   Serve the chicken and orzo in shallow bowls topped with the remaining {Parmesan} and {Fresh parsley}.

   ~1 min