Currently in the process of polishing off my second bowl of butternut squash and leek soup and a slice of homemade sourdough bread. Today is a good food day.
I assume the spiral pasta was used instead of the Orzo? How did it go?
It was perfect. The key thing is the flour the pasta's made from (durum). It tends to absorb/ thicken juices better than your regular pasta. You can easily sub the orzo for pearl barley or arborio rice. They'll do practically the same thing. Top tip: When you've browned the chicken breast & flipped it over, let the casserole cool down a bit before grating the lemon zest in. I'm using a cast iron one & it retains the heat for ages. If you grate the zest in while the oil's still too hot it can burn quite quickly.