Cozy Chicken and Pesto Orzo
with Spinach and Peas
This drool-worthy orzo dish is creamy and luscious without being too heavy! It's made even more enticing with a hit of fragrant basil pesto bringing herbaceous goodness and green veggies adding some balance. A zesty-garlic seasoned chicken breast is perfect to top it all off.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
170 g
Orzo
(Contains Wheat)
56 g
Baby Spinach
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Garlic, cloves
56 g
Green Peas
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side.
- Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet.
- Roast in the top of the oven until cooked through, 10-12 min.**
- Meanwhile, peel, then mince or grate garlic.
- Reheat the same pan (from step 1) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add orzo, garlic and remaining Zesty Garlic Blend. Cook, stirring constantly, until fragrant, 30 sec.
- Add 2 1/4 cups (4 cups) water, then season with salt and pepper. Cover and bring to a boil over high.
- Once boiling, reduce heat to medium.
- Cook covered, stirring occasionally, until orzo is halfway done, 7-8 min.
- Stir in peas.
- Uncover and cook, stirring occasionally, until orzo is tender and creamy, 7-9 min. (TIP: If liquid reduces too much, add more water, 1/4 cup at a time.)
- When orzo is tender, add spinach and three-quarters of the Parmesan.
- Cook, stirring often, until spinach wilts and Parmesan melts, 1 min.
- Remove the pan from heat.
- Stir in 3 tbsp (6 tbsp) pesto, then season with salt and pepper, to taste.
- Stir in any remaining pesto, if desired.
- Thinly slice chicken.
- Divide orzo between plates. Top with chicken.
- Sprinkle with remaining Parmesan.
