Heat the oil and butter in a large pan or casserole dish over a medium heat. When the butter is sizzling, add the chicken breast and fry for 10-12 mins until browned on all sides.

Sprinkle the paprika, oregano and chilli over the chicken, then stir in the thyme, garlic and tomato paste and cook for 2 mins.

Add the orzo to the pan, crumble in the stock cube and pour in 650ml hot water from the kettle. Cook for 12 mins, covered, stirring regularly until the orzo is almost tender. Add a splash of water if needed.

Stir in the spinach, lemon zest and juice, the mascarpone and parmesan. Season well and cook for another 2-3 mins until the orzo and chicken are cooked and the spinach has wilted. Scatter with basil and serve with extra parmesan grated over the top.