Recipe Credit by Chef Yaseen Mowzer @foodcouturecpt

INGREDIENTS

• 4 chicken breasts (cut into slices or cubes)
• 3-4 shallots (sliced)
• 2 tbsp olive oil
• 5-8 garlic cloves (minced)
• ¾ cup chopped sundried tomatoes (Save the oil to use in cooking)
• 2 tsp dried mixed Italian herbs
• ½ tsp salt
• 2 heaped tsp paprika
• 1 tsp freshly ground black pepper
• 2 ¾ cup of chicken stock (heated)
• 250 ml fresh cream
• 2 large handfuls of spinach
• ¾ cup parmesan (grate some extra for garnishing)
• 250g wild mushrooms (chopped or sliced)

METHOD

On medium heat, sauté shallots in olive oil and the left-over sundried tomato oil until soft and translucent. Then add in the chicken and cook for 2-3 minutes. Add in the garlic, sundried tomatoes, mushrooms, dried mixed Italian herbs, paprika, salt and black pepper. Cook for 4-5 minutes then add in the orzo pasta along with the chicken stock and stir. Keep heat on medium to low and cover the pot to allow it to cook (roughly 12 minutes), stirring occasionally. Once orzo is cooked, add in the cream and spinach and stir until the spinach has wilted then remove from the heat and add in the cheese and stir. Once its fully incorporated garnish with extra cheese and serve and enjoy.