Creamy chicken broccoli and mushroom orzo

Updated at: Wed, 16 Aug 2023 20:25:34 GMT

Step 1

Cut the broccoli into very tiny florets - you only want the ends. Discard the stems, or if you like you can keep them and use for stocks or soup. Chop the mushrooms very finely, or you can tear into small pieces with your hands.

Step 2

Melt the butter in a non-stick frying pan set over a medium heat. Add in the onion, mushrooms and garlic and sweat for around 8 minutes until the mushrooms have released some of their water and the onion is soft and translucent. Add the chicken to the frying pan and cook until lightly browned and cooked through.

Step 3

Add the orzo to the pan and stir to combine and coat in the butter. Pour in 400ml of the chicken stock or water and stir in the broccoli florets. Simmer away until the orzo is cooked through and very soft, adding a little more of the remaining stock if it gets too dry.

Step 4

Stir through the cream cheese, lemon juice and tarragon.

Step 5

Season with black pepper to finish. Blend or mash to create a finer texture if you like.

Step 6

Keeps for up to 2 days covered in the fridge.

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