Chicken & tomato baked orzo with feta and spinach

Name: Chicken & tomato baked orzo with feta and spinach
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 418 g Essential British Diced Chicken Breast; 300 g pack No.1 Red Choice Vine Tomatoes, quartered; 4 sprig/s fresh thyme; 2 tsp smoked paprika; 1 tbsp Essential Olive Oil; 120 g baby spinach; 500 ml chicken stock, warmed; 250 g orzo; 125 g essential Waitrose feta

Sweet and juicy tomatoes roasted with creamy, salty feta work together beautifully in this simple Greek-style pasta bake.

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HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

418g Essential British Diced Chicken Breast
300g pack No.1 Red Choice Vine Tomatoes, quartered
4 sprig/s fresh thyme
2 tsp smoked paprika
1 tbsp Essential Olive Oil
120g baby spinach
500ml chicken stock, warmed
250g orzo
125g essential Waitrose feta

Preheat the oven to 190ºC, gas mark 5. Place the chicken, tomatoes, thyme and paprika in a 2L ovenproof dish. Drizzle over the oil, season, then toss together and roast for 10 minutes.
Stir in the spinach and stock, mixing until the spinach wilts. Stir in the orzo and scatter over the feta.
Bake for 25 minutes, until the pasta is tender and the chicken is cooked through with no pink meat and juices that run clear.

Cook’s tip

For a veggie alternative, roast chunks of squash with oil and seasoning for 15 minutes, before adding the tomatoes, thyme and paprika. Follow as above, roasting for 10 minutes, using veg stock, and adding a handful of chopped nuts or pine nuts to the top towards the end of cooking.

Typical values per serving when made using specific products in recipe