Braised chicken & fennel with orzo


1 tbsp oil
330g pack essential Waitrose British Chicken Breast Chunks
1 bulb fennel, sliced
1 leek, thickly sliced
2 sticks celery, sliced
500ml Cooks’ Ingredients Chicken Stock
100g orzo pasta
200g cherry tomatoes
½ x 25g pack parsley, chopped












1. Heat the oil in a large sauté pan and fry the chicken for 3 minutes. Add the fennel, leek and celery, and fry for a further 3 minutes. Add the stock and orzo, bring to the boil, cover and simmer for 5 minutes.
2. Stir in the tomatoes, and cook for a further 5 minutes, or until chicken is cooked throughout with no pink meat.
3. Stir in the parsley, season and serve.

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