Zucchini Basil Orzotto

Ingredients

Chicken:

• Chicken thighs
• Seasonings of your choice
• Oil to sear

Halloumi Breadcrumbs:

• Half a block of halloumi, grated
• 1/2 tsp of oil

For Pasta:

• 1 tablespoon extra-virgin olive oil, plus more to finish
• 2 to 3 cloves of garlic, thinly sliced
• 2 garlic scapes, thinly sliced (optional)
• 1 medium zucchini, diced (optional to grate)
• A large pinch of salt, plus more to taste
• ¼ cup dry white wine or rosé (non-alcoholic may be substituted)
• 1 cup orzo pasta
• 1 cup chicken or vegetable stock
• 1 cup water, plus more as needed
• ½ cup heavy cream
• Pinch ground red chili flakes (optional)
• ½ cup crumbled feta
• Handful fresh basil, roughly chopped

Directions

For the Chicken:

1. Sear chicken thighs in a pan, season to your liking, and set aside while you prepare the orzo.

For the Orzo:

1. In a medium saucepan over medium-high heat, add the olive oil. Add the garlic and optional garlic scapes and cook for about 2 minutes, until fragrant, translucent, and softened.
2. Add the zucchini and season generously with salt. Cook for 1 to 2 minutes until the zucchini begins to soften. (If you’d prefer, you can grate the zucchini on a box grater instead of dicing it.)
3. Add in the stock, water, cream, and optional chillies and cook, uncovered, stirring semi-regularly for 9 to 10 minutes until the pasta is al dente.
4. If the pasta looks a bit dry, add a tablespoon or two more water.
5. Remove from heat and stir in the feta.
6. Check and adjust seasoning. Fold in the basil and another pour of olive oil. Serve at hot or ambient temp.

For the Halloumi Breadcrumbs:

1. Grate a half a block of halloumi and sear in about ½ teaspoon of oil over medium-high heat until golden brown on both sides as it sort of fuses into a large cheese blob.
2. Transfer to a cutting board to cool slightly, then roughly chop as you like.