Photo: Lily Banse
Roast chicken, pancetta & mushroom orzo
12 ingredients
Serves 4
openrecipes
A rustic Italian storecupboard mushroom pot with short pasta that's perfect for using up leftover chicken
Estimated Nutrition (whole recipe, rough)
461
Calories
45g
Protein
25g
Fat
15g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Porcini | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 15g porcini mushrooms
- olive oil
- 30g pancetta cubes
- 2 shallots , finely chopped
- 2 garlic cloves , crushed
- 50g chestnut mushrooms , sliced
- 50g button mushrooms , sliced
- 300g orzo
- 2 sprigs thyme , leaves stripped
- 1l chicken stock
- 300g roast chicken , skin removed and shredded
- parmesan , shaved, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes