Creamy Pesto Chicken
with Orzo and Spinach
This one-pot wonder is creamy and luscious without being too heavy handed! It's made even more enticing with that hit of fragrant, herbaceous goodness from basil pesto.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season with salt and half the Lemon-Pepper Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 middle of the oven until chicken is cooked through, 12-14 min.** Carefully wipe the pan clean.
Heat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add garlic. Cook, stirring constantly, until fragrant, 30 sec. Stir in orzo, remaining Lemon-Pepper Seasoning, 1/4 tsp salt and 2 cups water (dbl both for 4 ppl). Cover and bring to a boil over high.
Once boiling, uncover and reduce heat to medium. Cook uncovered, stirring occasionally, until orzo is tender, 10-12 min. Add peas to the pan halfway through cooking.
When orzo is tender, add spinach to the pan. Cook, stirring often, until wilted, 2-3 min. Add three-quarters of the Parmesan and 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until Parmesan and butter melt, 1 min. (TIP: Add 2-3 tbsp water for a looser consistency, if desired.) Remove the pan from heat. Stir in pesto, then season with salt and pepper, to taste.
Thinly slice chicken. Divide orzo and peas between plates. Top with chicken, then sprinkle with remaining Parmesan.