ORZO ALLA NERANO Inspired by Stanley Tucci's favourite pasta, this is my simple one-pot take on the classic, making the most delicious silky orzo. I've added shredded chicken for an easy protein boost, but it works just as well with prawns or crispy salmon. A new midweek favourite. Serves 2 at 505 kcal & 40g protein 120g orzo 1 courgette, sliced into rounds 1 tbsp extra virgin olive oil 1 shallot, finely diced 2 garlic cloves, grated 1 handful fresh basil Freshly cracked black pepper 500ml chicken stock, plus a splash extra if needed Zest of 1 lemon 160g cooked shredded chicken 30g Parmesan, finely grated, plus extra to serve Heat the olive oil in a large frying pan over a medium-high heat. Add the courgette in batches so they have plenty of space. Leave them untouched until golden on one side, then flip and cook until browned on the other. Remove to a plate. Season with salt. Reduce the heat slightly and add the shallot, garlic (chilli flakes if using) and finely chopped basil stalks to the same pan. Cook for 2 minutes until softened but dont burn, deglaze with water if needed, then stir in the orzo with a generous crack of black pepper. Toast for 1-2 minutes before gradually pouring in the chicken stock, stirring regularly as the orzo cooks so it doesn't stick. Once the orzo is tender, about 10-12 mins, and the stock has been absorbed (add more stock if needed). stir through the lemon zest, shredded chicken, most of the courgettes and the Parmesan until creamy. It should be silky, add a splash more stock if its abit dry. Finish with the remaining courgettes, an extra grating of Parmesan and plenty of torn basil leaves. Serve straight away. Keep leftovers for 3+ days. #healthyrecipes #healthyfood — @emthenutritionist TikTok