Creamy Tuscan Chicken Orzo

Definitely took longer than what described. Subbed dairy cream for alternative cream. Came out perfect

This was brilliant. Made loads of food. Incredibly tasty and creamy

Skipped the spinach

Used 150ml double cream, still creamy enough to have a good balanced flavour. Very indulgent and moreish.

Really good! I used dried thyme and dried basil (don’t judge), and I still liked how it turned out. Next time though, I’ll cook the chicken separately.

Good recipe, didn't add the sundried tomatoes as these are expensive and I'm not a big fan of them. Added mushrooms and cellery to bulk it out and make it healthier. Substituted shallots for onions shallots. For modifications to the method I added paprika to the chicken breast to give it additional colour If I make again I would cook these completely before removing them from the pan and not adding back in to cook ontop this step loses the colour from the chicken and makes it harder to stir preventing the orzo from sticking. I added the garlic a minute before I deglazed the pan to prevent it burning I also didn't use white wine to deglase I used chicken stock.

Delicious. So easy. I had chicken thigh so I used that, doubled the recipe. Added 4 cups of liquid instead of 6 cups. Used half a white onion instead of shallot, rose wine instead of white. Basil is a must. But tastes fine without it.

Delicious! Added slightly more liquid and used fresh tomatoes instead of sun dried and it worked just as well, will definitely make again!

Don’t use too much mustard, good recipe

This was really good but I think I used too much basil

Delicious! We are big veggie eaters, I was in a hurry so I added in a small bag of frozen mixed vegetables - it was delicious! Sorry about photo, cheese hadn’t melted yet….

Whilst my presentation could have been better it was tasty and would make a great late night supper. Tasty.