Italian Chicken 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.
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.
Ingredients
280 g
Chicken Thighs
200 mL
Crushed Tomatoes
2 unit
Garlic, cloves
7 g
Basil
170 g
Orzo
(Contains Wheat)
170 g
Carrot
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
Oil*
½ tsp
Salt*
0.06 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.)
Transfer cooked chicken to another cutting board. Using 3 forks, shred chicken into medium-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.
