Creamy & Light Chicken, Bacon & Pea Orzo


If you follow me on Instagram you will know this was in fact last night’s dinner, we’re having steak tonight, but this turned out so utterly delicious I decided to pop the recipe up for you all. My full intention was to make one of the many healthy risotto recipes I already have up on my blog but alas when I opened the press I had very little Arborio rice left but I did have a full packet of Orzo pasta so I had to think quick on my feet and with a few google searches later, an amalgamation of and tweak of several previous recipes and I had formulated my very own recipe using the ingredients I had available to me in the fridge. I cannot recommend this one highly enough, regardless of the fact it was thrown together rather haphazardly, it actually turned out to be the tastiest and best thing I have made in quite a little while (as is often the case) and that’s saying a lot because in my humble opinion my recipes are pretty darn tasty to begin with if I do say so myself. It isn’t unlike a risotto in texture and consistency so if you’re a huge risotto fan like me you will just adore this little spin on it. This serves 4 people but as is typical of me it made quite a large portion per person, as you know by now I don’t do weight loss through hunger, you need to eat to lose, in fact I lost the majority of my weight when I actually started eating more, lots and lots of food but the very right kind of food, fresh, very little processed and plenty of veggies. Smartpoints per Serving are 11, Macros are 434Cal | Protein 40 | Fat 7 | Carb 52. Its admittedly a teensy weensy bit carbalicious but that is the very nature of pasta dishes and the protein is phenomenally high with very little fat so you could consider having it on a high day if you’re a carb cycler.


2 Chicken Fillets (approx 330g) Diced

4 Lean Bacon Medallions Diced

250g Dried Weigh Orzo Pasta

1 Litre Chicken or Vegetable Stock made with 1 Bullion Cube

1 Onion Diced

1 Clove Garlic Crushed

1 Tsp Dried Thyme

1 Tsp Dried Parsley

40g Grated Parmesan Cheese

25g Light Cream Cheese

60g Frozen Peas

Salt & Cracked Black Pepper

Fresh Basil

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Heat a large Saucepan over a medium heat and spray with oil. Lightly sautee the onion, diced chicken and bacon until the chicken is fully cooked through approximately 8 to 10 minutes. Add the crushed garlic, a minute will do it, garlic is prone to burning and adding bitterness if cooked longer, you just need to heat it quickly to release the flavours. Pop the dried orzo in and stir it around well. Pour in the stock, thyme and parsley, season it with salt & pepper and simmer for about 15 minutes. You will need to stir it regularly so the pasta doesn’t stick to the pan. Add in the peas and cook for a further 10 minutes until it has absorbed all the stock & retains a risotto like thick saucy consistency. At this point take it off the heat & immediately stir in the parmesan and cream cheese. You need to serve pasta dishes straight away, they wait around for no man, so garnish with basil & enjoy this absolute bowl of deliciousness. You can reheat it the next day if you don’t have 4 to serve it just won’t be as creamy but it will be every bit as delicious.


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