If it’s time for the kids to start helping in the kitchen, One-Pot Creamy Mushroom, Chicken and Bacon Orzo https://bit.ly/2mck4lM has to be on the menu. They’ll load up their plates, too! #orzo #portabellini #bacon


confessions_banner_3Mar copyIngredients

about 1tbsp of butter, for cooking

1 onion, chopped finely

2 cloves garlic, crushed

½tsp each dried thyme and oregano

4 rashers smoked bacon, chopped

about 350g skinless, boneless chicken thighs, chopped into pieces

250g (about 1½ cups) dried orzo pasta

1 litre chicken stock

150g mushrooms, sliced

about 165g fresh spinach

about ½ cup grated Parmesan cheese

1tbsp cream cheese (or a drizzle of cream)

salt and pepper to taste

a squeeze or two of lemon



1 Melt the butter in a large pan on a medium heat, then add the onion. Cook, stirring, for a few minutes until softened, then add the garlic and herbs. Cook for a minute or so longer.

2 Add the bacon and chicken pieces to the pan and cook, stirring, for a few minutes until cooked on the outside.

3 Add the dry orzo to the pan and stir in well, then pour in the chicken stock. Simmer for about 15 minutes, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan too much.

4 Add the mushrooms and simmer for about another 10 minutes, or until the dish has thickened (there will still be some liquid, which is fine).

5 At the last minute, stir in the spinach until wilted, then stir through the Parmesan and the cream cheese. Add salt, pepper, and lemon to taste.

6 Serve immediately in bowls with more Parmesan on top.