Roast chicken, pancetta & mushroom orzo

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• SavedRecipes

  02 April 2012

  SavedRecipes rated and commented on this recipe

  

  Delicious and easy recipe, great way to use up cooked chicken. I used chorizo instead of pancetta (as bought in error) therefore cooked it through rather than sprinkle on top. Really lovely!

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• Belkey

  07 May 2012

  Belkey rated and commented on this recipe

  

  This was really good, I used some mixed dried mushrooms and just chestnut mushrooms, which was fine. I also used way less stock than stated, so don't be tempted to stick it all in in one go!

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• Kaja

  14 August 2012

  Kaja rated and commented on this recipe

  

  Lovely heart (and belly) warming dish! The recipe works well and it's very easy. However, I thought the amount of pancetta was shamefully small!!

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• Kaja

  14 August 2012

  Kaja commented on this recipe

  Forgot to add that I substituted button for more chesnut mushrooms and I don't think it made any difference.

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• Gemma

  07 September 2012

  Gemma rated and commented on this recipe

  

  I tweaked the quantities a bit (less chicken, more bacon - purely because I only had 70g cooked chicken for 2 people) and this was absolutely delicious. Perfect for a cold day, earthy, homely, easy, quick. Definitely make again.

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• El

  17 September 2012

  El rated and commented on this recipe

  

  Really enjoyed this, was a quick and easy way to use up leftover roast chicken. Had 1 cooked chicken breast (approx 100g) for 2 people which was fine, and used a small pack of diced pancetta which was more the recipe quantities but seemed fine an appropriate amount. Used dried mixed wild mushrooms as that's what I had in, and added some dried chilli which was a nice addition. Served with grated Parmesan and a handful of rocket, lovely!

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• lovelycook in Oxfordshire

  04 March 2013

  lovelycook in Oxfordshire commented on this recipe

  Boring, why all the stars? Orzo is not worth buying, just make a risotto!

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Ingredients

• 15g porcini mushrooms
• olive oil
• 30g pancetta cubes
• 2 shallots , finely chopped
• 2 garlic cloves , crushed
• 50g chestnut mushrooms , sliced
• 50g button mushrooms , sliced
• 300g orzo
• 2 sprigs thyme , leaves stripped
• 1l chicken stock
• 300g roast chicken , skin removed and shredded
• parmesan , shaved, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 mins

Ingredients

• 15g porcini mushrooms
• olive oil
• 30g pancetta cubes
• 2 shallots , finely chopped
• 2 garlic cloves , crushed
• 50g chestnut mushrooms , sliced
• 50g button mushrooms , sliced
• 300g orzo
• 2 sprigs thyme , leaves stripped
• 1l chicken stock
• 300g roast chicken , skin removed and shredded
• parmesan , shaved, to serve

PER SERVING

437 kcalories, protein 29.8g, carbohydrate 56.1g, fat 10.4 g, saturated fat 2.5g, fibre 4.5g, salt 0.9 g

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