If you’re a fan of creamy pasta dishes, then this chicken pasta recipe from Mary Berry is one to try. It’s ideal for a quick and easy midweek dinner – and it’s super satisfying
It can be hard to rustle up something tasty after a long day at work, but you can elevate your weekday dinner game with Mary Berry’s chicken pasta. This “simple pasta dish with a creamy and delicious sauce” is guaranteed to be a bonafide hit for the hungry tums in your household, reports the Express.
The star of this show is orzo, but you can swap in any pasta you fancy – just keep an eye on the cooking time. Mary’s top tip is to get cracking on the prep while your pasta bubbles away, so you’re done in a flash. By doing so, she reckons you can have everything ready in about 30 minutes, but if you opt for orzo, you could be plating up in a mere 10.
Ingredients (serves 4-6 people)
- 275g/9¾oz orzo (or 50-70g alternative pasta variety per person)
- Two chicken breasts, skin removed and sliced into thin strips
- Two tbsp olive oil
- knob of butter
- One onion, finely chopped
- 250g/9oz chestnut button mushrooms, sliced
- 150ml/5fl oz white wine
- One garlic clove, grated
- 150g/5½oz baby spinach
- 150g/5½oz soured cream
- 55g/2oz Parmesan, finely grated
- One tbsp fresh lemon juice
- Salt and freshly ground black pepper
Method:
Kick off by boiling your orzo (or chosen pasta) in salted water until al dente.
While that’s happening, season your chicken generously and get it sizzling in a hot, oiled pan until it’s golden. Once cooked, pop the chicken aside.
Next, use the same pan you cooked the chicken in to melt the butter, then toss in the onion and fry on high heat for a few minutes, giving it a stir now and then.
Pop the lid on the pan and let it cook for 10 minutes until the onions are soft. Then throw in the mushrooms, and keep frying – with the lid off – until all the liquid has disappeared.
Now, gently pour in the wine and let it bubble away until it’s slightly reduced. Next up, add the garlic, spinach, and soured cream and bring everything to a rolling boil.
To finish, add the orzo, your cooked chicken, a good grating of parmesan and a squeeze of lemon juice to the pan. Season with a hearty pinch of salt and pepper and give it all a good mix until it’s heated through, then dish up into bowls and enjoy.
