Italian Chicken Breast Stew
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Italian Chicken Breast Stew

Italian Chicken Breast Stew

with Orzo and Fresh Basil

Inspired by the Italian classic minestrone, this stew gets a filling upgrade with the addition of shredded roast chicken. A final flourish of Parmesan is the perfect finishing touch to this hearty and warm weeknight meal.

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

200 mL

Crushed Tomatoes

2 unit

Garlic, cloves

7 g


170 g


(Contains Wheat)

170 g


56 g

Baby Spinach

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Italian Seasoning

56 g

Yellow Onion

2 tbsp

Tomato Sauce Base

Not included in your delivery

1 tbsp


½ tsp


0.06 tsp


½ tsp



Nutrition Values

Calories749 kcal
Fat18 g
Saturated Fat4 g
Carbohydrate91 g
Sugar14 g
Dietary Fiber10 g
Protein58 g
Cholesterol125 mg
Sodium1308 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.


Baking Sheet
Paper Towel
Measuring Spoons
Large Pot
Measuring Cups


Roast chicken

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Pat chicken dry with paper towels. Arrange chicken on an unlined baking sheet. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Season with salt, pepper and half the Italian Seasoning, then toss to coat. Roast in the middle of the oven until cooked through, 14-16 min.**


Meanwhile, peel, then cut carrot into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop spinach.

Start stew

Heat a large pot over medium-high heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then carrots and onions. Cook, stirring often, until veggies soften, 3-4 min. Season with salt and pepper. Add garlic, tomato sauce base and remaining Italian Seasoning. Cook, stirring often, until veggies are coated, 1 min.

Cook orzo

Add orzo, crushed tomatoes, broth concentrate, 1/2 tsp sugar and 1 1/2 cups water (3 1/2 cups for 4 ppl) to the pot with veggies. Bring to a boil over high. Once boiling, reduce heat to medium. Cover and cook, stirring often, until orzo is tender, 8-9 min. (TIP: Stirring the orzo often prevents it from sticking to the bottom of the pot.)

Finish stew

Using 2 forks, shred chicken into bite-sized pieces. Remove the pot from heat, then add chicken, spinach and half the Parmesan. Stir until spinach wilts, 1 min. Season with salt and pepper, to taste.

Finish and serve

Thinly slice basil. Divide Italian Chicken Stew between bowls. Sprinkle basil and remaining Parmesan over top.