Ingredients
1 tablespoon olive oil
1 tablespoon (20 g) butter
1 lb (450 g) chicken breast, cut into 1-inch cubes
1 medium shallot, finely diced
2 large garlic cloves, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh oregano, finely chopped
10.5 oz (300 g) orzo
4 cups (1 litre) chicken stock
Juice of half a lemon
2 cups (75 g) baby spinach
½ cup (100 ml) half and half (single cream)
⅓ cup (30 g) Parmesan, grated
Salt and freshly ground black pepper to taste
Instructions
Heat the olive oil in a large, deep pan and melt the butter in it.
Add the chicken breast and cook for 4-5 minutes over medium heat until slightly golden. Remove the chicken from the pan and set it aside.
To the same pan, add the shallot and cook for 1-2 minutes. Stir in the garlic, thyme and oregano and continue to cook for another minute.
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