Caprese Orzo

Directions

1. 1

   Heat oil in pan on medium-high heat and add chicken thighs skin side down

2. 2

   Heat oil in a pan over a medium medium heat before adding in finely sliced shallots

3. 3

   Cook shallots for a couple of minutes before stirring through the sminced garlic and sliced sun-dried tomatoes

4. 4

   Add in the orzo and toast for a minute before deglazing the pan with the white wine

5. 5

   Once the white wine is absorbed add the stock 200ml at a time stirring continuously until each addition has been absorbed (taste after the last addition and add more stock if needed)

6. 6

   Once all the liquid has been added stir through the spinach, 1/2 your basil, Parmesan and 1/2 the mozzarella cut into cubes

7. 7

   Finally top with the other 1/2 of the mozzarella cut into slices, cook for a couple of minutes until the cheese has melted and top with chilli flakes and the remaining chopped basil