Ingredients

  • 2 cups Ema Orzo Pasta
  • 300 g chicken breast
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 3 cups hot chicken stock
  • Salt, black pepper

Method

  1. Boil the chicken in salted water; keep the stock and shred the meat.
  2. Heat the butter and oil in a pot. Add the orzo and toast, stirring constantly, until golden.
  3. Add the hot chicken stock, salt and pepper. When it boils, lower the heat, cover and cook until the liquid is absorbed.
  4. Add the shredded chicken and stir gently. Place a paper towel under the lid and let it rest for 10 minutes.
  5. Serve hot; yoghurt or a seasonal salad goes well on the side.