Orzo with chicken and corn
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|1 tbsp||Olive oil|
|400 g||Chicken tenderloins|
|1||Salt & freshly ground pepper, to season|
|100 g||Snow peas, halved on an angle|
|2 cups||Corn kernels, fresh or frozen|
|3 cloves||Garlic, chopped|
|¼ cup||Fresh parsley, chopped|
- Cook orzo in plenty of boiling, salted water for 10 minutes or until just tender to the bite, then drain well.
- At the same time, heat a little oil in a nonstick frying pan. Season the chicken tenderloins with salt and pepper and cook in batches until browned all over and cooked through (this usually takes 2 to 3 minutes on each side). Remove to one side.
- Add the snow peas, corn and garlic to the pan and stir-fry for 2 minutes to heat through, adding a little more oil if necessary.
- Slice chicken tenderloins into 2 or 3 pieces and return to the pan with the drained orzo. Add parsley and toss well to combine. Adjust seasoning with salt and pepper before serving.
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