Creamy Confetti Corn & Chicken Orzo Skillet
A vibrant one-pot wonder that combines tender chicken and tiny orzo pasta in a silky, kid-approved sauce. This meal is packed with sweet corn and colorful 'confetti' peppers, making it a nutritionally balanced favorite that hits the table in under 30 minutes.
Ingredients
- Chicken breast, diced into bite-sized pieces500 g
- Orzo pasta250 g
- Chicken stock600 ml
- Sweet corn, canned or frozen150 g
- Red bell pepper, finely diced1 stk
- Heavy cream or cooking cream100 ml
- Grated Parmesan cheese50 g
- Olive oil2 tbsp
- Dried oregano1 tsp
- Fresh baby spinach (optional)1 handful
Instructions
Heat olive oil in a large skillet over medium-high heat. Add the diced chicken, season with a pinch of salt and the oregano, and cook until golden brown on all sides (about 5-6 minutes).
Add the finely diced red pepper and sweet corn to the skillet. Cook for 2-3 minutes until the peppers soften slightly and the corn is heated through.
Stir the dry orzo pasta into the skillet, mixing it well with the chicken and vegetables so the grains are lightly coated in the pan juices for about 1 minute.
Pour in the chicken stock. Bring to a boil, then reduce heat to low and cover. Let it simmer for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
Stir in the heavy cream and grated Parmesan cheese. If using spinach, fold it in now until it wilts. Stir until the sauce is glossy and coats everything perfectly. Serve immediately.
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