Thyme chicken over pasta rice

thyme-chicken

 

Ingredients: 
■ 45ml (3 tablespoons)
sunflower oil
■ 1 onion, finely
chopped
■ 1 clove garlic,
chopped
■ 1 can (410g) chopped
tomatoes
■ 500ml (2 cups)
boneless chicken breast,
cooked and cubed
■ 65ml (¼ cup)
chopped fresh thyme
■ 3ml (½ teaspoon) salt
■ 5ml (1 teaspoon) hot
chilli sauce

 

PASTA RICE:
■ 250ml (1 cup) pasta
rice (orzo)
■ 15ml (1 tablespoon)
fresh oregano
■ 15ml (1 tablespoon)
tarragon
■ 15ml (1 tablespoon)
lemon juice
■ salt and freshly
ground black pepper
■ 65ml (¼ cup)
parmesan cheese

 

Instructions: 
In a large saucepan, heat
oil over medium-high
heat.
Sauté the onions and
garlic. Stir in tomatoes,
chicken, thyme, salt and
hot chilli sauce. Reduce
heat to medium; cover
saucepan.
Simmer for about 5
minutes, stirring until
tomatoes are soft.
Toss together with
pasta rice and sprinkle
with parmesan cheese.
For the pasta rice; cook
in a large pot of boiling
salted water for 10 to
12 minutes.
Drain the pasta rice
and transfer to a bowl,
add oregano, tarragon
and lemon juice.
Season to taste with
salt and freshly ground
black pepper.

 

Move tip:

Orzo is pasta shaped like rice,
and available from most
supermarkets. Ask the
shop assistant for help
if you don’t know where
to find it.