Creamy Pesto Chicken

Name: Creamy Pesto Chicken with Orzo and Spinach
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit Chicken Breasts; 1 tbsp Greek Seasoning; 170 g Orzo; 56 g Baby Spinach; ¼ cup Basil Pesto; ¼ cup Parmesan Cheese, shredded; 1 unit Garlic, cloves; 56 g Green Peas; 0.38 tsp Salt*; 0.06 tsp Pepper*; ½ tbsp Oil*; 2 tbsp Unsalted Butter*

with Orzo and Spinach

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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.

Tags:

Spicy

Allergens:

Sulphites

•Wheat

•Milk

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.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

1 tbsp

Greek Seasoning

(Contains: Sulphites)

170 g

Orzo

(Contains: Wheat)

56 g

Baby Spinach

¼ cup

Basil Pesto

(Contains: Milk)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

1 unit

Garlic, cloves

56 g

Green Peas

Not included in your delivery

0.38 tsp

Salt*

0.06 tsp

Pepper*

½ tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains: Milk)

Nutrition Values

Calories900 kcal

Fat41 g

Saturated Fat13 g

Carbohydrate74 g

Sugar4 g

Dietary Fiber6 g

Protein57 g

Cholesterol165 mg

Sodium1080 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Baking Sheet

•Large Non-Stick Pan

•Parchment Paper

•Measuring Spoons

•Measuring Cups

Cooking Steps

PDF

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.