Chicken and Sun-Dried Tomato Pesto Orzo
with Spinach, Zucchini and Parmesan
A big bowl of pasta screams comfort! Tonight's orzo is kicked up with sun-dried tomato pesto and Parmesan cheese and studded with zucchini and spinach. Top that bowl off with a garlicky chicken breast and you have a simple and delicious dinner in!
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
2 unit
Chicken Breasts
1 tsp
Garlic Salt
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
56 g
Baby Spinach
56 g
Yellow Onion
200 g
Zucchini
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit
Garlic, cloves
170 g
Orzo
(Contains Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (1 cup for 4 ppl), then drain orzo.
Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Roughly chop spinach. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with half the garlic salt and pepper. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Remove the pan from heat. Transfer chicken to an unlined baking sheet, reserving any oil in the pan. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
When orzo is almost done, return the pan with reserved oil to medium (medium-high for 4 ppl). When hot, add onions and zucchini. Cook, stirring occasionally, until zucchini is tender-crisp, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Season with remaining garlic salt and pepper.
Stir in 1/3 cup reserved pasta water (dbl for 4 ppl) into the pan with veggies, then bring to a simmer. When simmering, add orzo, spinach, pesto and half the Parmesan. Cook, stirring often, until cheese melts and spinach wilts, 1 min. (TIP: To reach desired consistency, add remaining pasta water, 1 tbsp at a time.) Season with salt and pepper, to taste.
Thinly slice chicken. Divide orzo between plates. Top orzo with chicken. Sprinkle remaining Parmesan over top.
