Chicken & Pea Risoni (Orzo)

Chicken & Pea Risoni (Orzo)

Our chicken and pea risoni pasta (also known as Orzo) recipe is an incredibly versatile dish!

You can have it as a side, or a main, for dinner, or for lunch. Serve it cold or hot, it will be whatever kind of meal you want it to be.

Creamy and salty, its texture and flavour profiles are just amazing.


• Risoni (Orzo) Pasta I 1 Packet
• Frozen Peas | 300g | Thawed
• Chicken Fillets | 2 Breasts | Pan Fried
• Thickened Cream | 125ml
• Parmesan | 40g
• Mint Leaves | 1 Bunch | Stems Removed
• Olive Oil | 2 tbsp
• Garlic | 1 Clove | Whole
• Salt & Pepper
• Cherry Bocconcini | 400g | Torn In Half
• Baby Spinach | 80g


STEP 1Cook risoni in a pot of salted boiling water for 10 minutes or until al dente. Add the peas and cook for 1 minute or until bright green. Drain and refresh under cold running water.

STEP 2Meanwhile, fry the chicken breast fillets in a pan until browned. Slice into thick pieces.

STEP 3Place the cream, parmesan, mint, oil, garlic in the jug of a blender and blend until smooth. Taste and season with salt and pepper.

STEP 4Place the risoni, peas, chicken, bocconcini and spinach in a serving bowl. Drizzle with cream mixture and gently toss to combine. Add extra thickened cream if needed.

SERVES 4 - 6

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