Chicken Breast With Truffle Orzo & Butter Bean Stew

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Slice your white cup mushrooms finely

Peel and finely chop (or grate) your garlic

Heat a large pot (preferably with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add the sliced mushrooms with a pinch of salt and cook for 2-3 min or until starting to brown

Once browned, add the chopped garlic and cook for 1-2 min or until fragrant

Drain and rinse your butter beans

Dissolve your chicken stock mix in 350ml [450ml] [600ml] boiled water – this is your chicken stock

Once the garlic is fragrant, add the chicken stock to the pot with your orzo and drained butter beans and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until the orzo is cooked through

Tip: Stir the orzo occasionally to stop it from sticking

Meanwhile, heat a large, wide-based pan (preferably non stick with a matching lid), over a medium-high heat with a drizzle of vegetable oil

Once hot, add your chicken breast portion[s] with a pinch of salt and pepper and cook for 3 min on each side or until golden

Add a couple of splashes of water to the pot and cover with a lid

Cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)

Meanwhile, chop your parsley finely, including the stalks

Once the orzo is cooked through, add your soft cheese and half of the chopped parsley (you'll use the rest later!) with a very generous pinch of salt and stir it all together – this is your orzo & butter bean stew