Prep:

1. Season the chicken: Slice the chicken into thin bite-sized pieces and add to a medium bowl. Season with the kosher salt, black pepper, garlic powder and smoked paprika. Mix to coat and set aside.
2. Prepare the rest of the ingredients: Chop/slice the yellow onion, garlic, red chilies and basil as indicated in the ‘ingredients’ section. Measure out the baby spinach and frozen green peas. Blend the cottage cheese (I use a handheld immersion blender directly in the carton since I use it for many recipes with cottage cheese.) Grate the Parmigiano Reggiano cheese using a box grater.

Creamy Lemon Chicken Orzo:

1. Cook the chicken: Heat 1 teaspoon extra virgin olive oil in a medium deep edged skillet or sauté pan over medium-high heat. Add the seasoned chicken pieces and spread them out in the pan. Allow to sear for 1 minute, then flip the pieces and sear the other side for another minute or so. Sauté for 2 minutes until browned and just cooked. Transfer to a clean bowl and set aside.
2. Sauté the aromatics: Heat the unsalted butter and extra virgin olive oil in a medium deep-edged sauté pan over medium-high heat. Add the yellow onion and sauté for a minute until translucent. Then add the garlic and chilies and sauté for 30 seconds until fragrant.
3. Toast the orzo: Add the orzo pasta and sauté for 1-2 minutes, until lightly toasted.
4. Stir in the seasonings: Add the kosher salt, black pepper, dried oregano, dried thyme, crushed red pepper flakes and ground cayenne (if using). Mix well to combine until everything is evenly coated in the seasonings.
5. Pour in the broth: Pour the chicken broth into the pan and mix to combine. Bring to a boil over high heat, then reduce the heat to medium. Cook for 10-12 minutes, stirring occasionally, until most of the liquid has been absorbed and the orzo is tender.
6. Mix in the cooked chicken: Add the cooked chicken and briefly mix to combine.
7. Add the spinach, peas and basil: Stir in the baby spinach, frozen green peas, and most of the fresh basil (reserve some for garnish) until the spinach has just wilted – about 1 minute.
8. Add the lemon juice: Switch off the heat and stir in the lemon juice.
9. Stir in the cheeses: Remove the pan from the heat and stir in the blended cottage cheese and grated Parmigiano Reggiano cheese until evenly combined and creamy. If the sauce thickens too much, add a splash of warm water or chicken broth and mix until it is of your desired consistency.
10. To Serve: Divide evenly into bowls or on plates and garnish with the reserved sliced basil. Serve immediately.