Cacio e Pepe Orzo with Chicken

INGREDIENTS

• 2 Chicken Breasts
• Olive Oil
• 50g Butter
• 300g Orzo Pasta
• 700ml Chicken Stock
• 1 Garlic Clove, finely chopped
• A Few Sprigs of Rosemary
• 150g Pecorino Romano, plus extra to serve
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Slice each chicken breast in half lengthways and season generously with salt and black pepper. Heat a drizzle of olive oil in a pan over medium-high heat, then add the chicken. Cook for a few minutes, basting, until golden. Flip and cook until fully cooked through. Remove and set aside.
2. In a saucepan, melt the butter over medium heat. Add 1 tablespoon of freshly ground black pepper and the orzo pasta. Toast for a few minutes, then stir in the garlic until aromatic. Pour in the chicken stock and add the rosemary sprigs. Simmer for 8–10 minutes, stirring occasionally, until the orzo is tender.
3. Grate the pecorino or blitz in a mini food processor. Stir most of the cheese into the orzo until melted and creamy.
4. To serve, spoon the orzo onto a platter, scatter with the remaining pecorino and a little more black pepper. Slice the chicken and arrange on top, drizzling with any pan juices.