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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Parmesan Cheese, shredded
Tomato Sauce Base
Not included in your delivery
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.
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.
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.)
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.
Thinly slice basil. Divide Italian Chicken Stew between bowls. Sprinkle basil and remaining Parmesan over top.