Creamy chicken orzo recipe
 A simple pasta dish with a creamy and delicious sauce. Orzo are tiny pasta pearls that create a risotto-like texture. 275g/9¾oz orzo2 chicken breasts, skin removed and sliced into thin strips 2 tbsp olive oil knob of butter1 onion, finely chopped 250g/9oz chestnut button mushrooms, sliced 150ml/5fl oz white wine 1 garlic clove, grated150g/5½oz baby spinach150g/5½oz soured cream 55g/2oz Parmesan, finely grated 1 tbsp fresh lemon juice salt and freshly ground black pepper 275g/9¾oz orzo 2 chicken breasts, skin removed and sliced into thin strips 2 tbsp olive oil knob of butter 1 onion, finely chopped 250g/9oz chestnut button mushrooms, sliced 150ml/5fl oz white wine 1 garlic clove, grated 150g/5½oz baby spinach 150g/5½oz soured cream 55g/2oz Parmesan, finely grated 1 tbsp fresh lemon juice salt and freshly ground black pepper Method Cook the orzo in a saucepan of boiling salted water according to the packet instructions or until just tender. Drain and set aside.Season the chicken well with salt and pepper. Heat the oil in a deep frying pan with a lid over a high heat. Add the chicken and fry for a few minutes, turning occasionally, until golden brown all over and just cooked through. Remove the chicken from the pan and set aside. Melt the butter in the same pan. Add the onion and fry over a high heat for few minutes, stirring occasionally, then cover with the lid and cook for 10 minutes until soft. Remove the lid, add the mushrooms and fry until the liquid has evaporated from the mushrooms. Pour in the wine and cook until reduced slightly. Add the garlic, spinach and soured cream and bring to the boil. To finish, add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Season with salt and pepper and toss together until warmed through. Serve in bowls. Cook the orzo in a saucepan of boiling salted water according to the packet instructions or until just tender. Drain and set aside. Cook the orzo in a saucepan of boiling salted water according to the packet instructions or until just tender. Drain and set aside. Season the chicken well with salt and pepper. Heat the oil in a deep frying pan with a lid over a high heat. Add the chicken and fry for a few minutes, turning occasionally, until golden brown all over and just cooked through. Remove the chicken from the pan and set aside. Season the chicken well with salt and pepper. Heat the oil in a deep frying pan with a lid over a high heat. Add the chicken and fry for a few minutes, turning occasionally, until golden brown all over and just cooked through. Remove the chicken from the pan and set aside. Melt the butter in the same pan. Add the onion and fry over a high heat for few minutes, stirring occasionally, then cover with the lid and cook for 10 minutes until soft. Melt the butter in the same pan. Add the onion and fry over a high heat for few minutes, stirring occasionally, then cover with the lid and cook for 10 minutes until soft. Remove the lid, add the mushrooms and fry until the liquid has evaporated from the mushrooms. Pour in the wine and cook until reduced slightly. Add the garlic, spinach and soured cream and bring to the boil. Remove the lid, add the mushrooms and fry until the liquid has evaporated from the mushrooms. Pour in the wine and cook until reduced slightly. Add the garlic, spinach and soured cream and bring to the boil. To finish, add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Season with salt and pepper and toss together until warmed through. To finish, add the orzo, cooked chicken, Parmesan and lemon juice to the pan. Season with salt and pepper and toss together until warmed through. Serve in bowls. Serve in bowls. Recipe tips This dish is best when made and served straight away. It is not suitable for freezing.