Buon appetito!
Halloumi & chicken orzo with Mediterranean vegetables
made by Chloé Kookt
Ingredients
4 persons
- 300 grams orzo
- 1 jar Elvea Basilico pasta sauce
- 2 tablespoons ELVEA Doppio Concentrato
- 250 grams halloumi
- 400 grams chicken breasts
- 2 red bell peppers
- 1 zucchini
- June 1st
- 3 cloves of garlic
- 60 grams Parmesan cheese
- 2 tablespoons honey
- chili flakes
- paprika
- oregano
- pepper
- salt
Preparation
-
1
Cook the orzo al dente and reserve a splash of the cooking water.
-
2
Meanwhile, cut the chicken and halloumi into cubes and fry them in olive oil until they get a crust.
-
3
Chop the zucchini, bell pepper, onion, and garlic and sauté them. Season with all the spices. Stir everything well and then add the tomato paste.
-
4
Simmer with Elvea Basilico. Add the orzo and a splash of the cooking liquid, and continue simmering until it becomes a cohesive dish. Stir in the Parmesan cheese.
-
5
Divide the orzo among the plates and finish with some chili flakes and a drizzle of honey.
