Lemon orzo pasta with chicken in a slow cooker

Votes: 5

Time: 35 min.
Complexity: easily
Servings: 4

Orzo pasta resembles rice in shape, and when combined with lemon, cream, and Parmesan, it turns this dish into a delicious, creamy risotto. Unlike risotto, you don't have to stand over the pot constantly stirring, and there's no need to defrost the chicken breast. Everything cooks simultaneously in a slow cooker in just half an hour. Besides lemon and cheese, the pasta is filled with aromatic mushrooms and healthy spinach, and the breast is incredibly juicy. Serve the pasta among plates, topped with sliced chicken, and enjoy a whole bouquet of vibrant flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g orzo pasta (about 1 1/3 cups)
2 tablespoons unsalted butter
220 g of mushrooms, trimmed and thinly sliced
1 shallot, thinly sliced
2 teaspoons thyme leaves
3 cups lightly salted chicken broth
Zest and juice of 1 lemon
2 frozen chicken breasts (170-220 g each)
8 cups baby spinach (about 170 g)
1/4 cup heavy cream
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: orzo pasta, chicken breasts, champignon mushrooms, spinach, Parmesan cheese, cream, lemon juice, thyme

Cooking the dish according to the recipe:

Set a 6-quart slow cooker to high heat and add the butter (see Note). Once melted, add the mushrooms and cook until golden brown and the liquid has evaporated, about 6 minutes. Add the shallots and thyme and continue cooking until the shallots are soft, about 2 minutes. Add the orzo, chicken broth, and lemon zest and juice. Place the chicken breasts on top of the orzo pasta and season generously with salt and pepper.
Close the multicooker lid according to the manufacturer's instructions. Set the pressure cooker to 10 minutes.

Once the pressure cooker cycle is complete, follow the manufacturer's instructions for natural pressure release. After 10 minutes, carefully release any remaining steam, then open and remove the lid.
Using tongs, transfer the chicken to a cutting board and slice. Add the spinach, cream, and Parmesan to the orzo pasta. Season with salt and pepper to taste and serve with the chicken.

Note

Settings may vary depending on your multicooker model. Please refer to the manufacturer's instructions..

Categories:

recipe / Multicooker / Main courses / Pasta / Bird / Food Network - recipes

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