Weekend Inspiration: Creamy Chicken Orzo

Ingredients:
• 680 g boneless chicken thighs
• 200 g orzo
• 300 g roasted butternut squash
• 1 hot pepper
• 3 garlic cloves
• 2 tsp fresh thyme
• 6 fresh sage leaves
• 2 tbsp butter
• 2 tbsp flour
• 720 ml chicken stock
• 1½ tsp Dijon mustard
• ½ bunch kale
• ⅓ cup grated Parmesan
• ¼ cup cooking cream
• salt and freshly ground black pepper
Preparation:
Season the chicken and cook in butter for 4–5 minutes per side, then remove from the pot. In the same pot, briefly sauté the finely chopped hot pepper, then add the garlic, thyme and sage. Stir in the flour, followed gradually by the chicken stock and Dijon mustard. Add the orzo and kale, then stir in the Parmesan and cream. Cook until the orzo and kale are tender and the sauce is creamy. Add the roasted butternut squash, return the chicken to the pot and heat briefly. Serve with extra Parmesan and fresh thyme. Enjoy!