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Creamy Pesto Orzo and Chicken

Creamy Pesto Orzo and Chicken

with Spinach and Peas

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This drool-worthy orzo dish is creamy and luscious without being too heavy handed! It's made even more enticing with a hit of fragrant basil pesto bringing that herbaceous goodness we're looking for and green veggies bringing some balance. A lemon-pepper seasoned chicken breast is perfect to top it all off.

Tags:Spicy
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 tbsp

Lemon-Pepper Seasoning

170 g

Orzo

(ContainsWheat/Blé)

56 g

Baby Spinach

¼ cup

Basil Pesto

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 unit

Garlic, cloves

56 g

Green Peas

Not included in your delivery

0.38 tsp

Salt*

0.06 tsp

Pepper*

½ tbsp

Oil*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate75 g
Sugar4 g
Dietary Fiber7 g
Protein57 g
Cholesterol153 mg
Sodium1060 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and half the Lemon-Pepper Seasoning. 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.

2

Meanwhile, peel, then mince or grate garlic.

3

Heat the same pan (from step 1) over medium. When hot, 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 1/2 cups water (dbl both for 4 ppl). Cover and bring to a boil over high.

4

Once boiling, uncover and reduce heat to medium. Cook uncovered, stirring occasionally, until orzo is tender, 14-16 min. Add peas to the pan halfway through cooking.

5

When orzo is tender, add spinach to the pan. Cook, stirring often, until wilted, 1-2 min. Add three-quarters of the Parmesan. Cook, stirring often, until Parmesan melts, 1 min. Remove the pan from heat. Stir in pesto, then season with salt and pepper, to taste.

6

Thinly slice chicken. Divide orzo between plates. Top with chicken, then sprinkle with remaining Parmesan.