Cozy Chicken and Pesto Orzo
with Spinach and Peas
This drool-worthy orzo dish is creamy and luscious without being too heavy! It's made even more enticing with a hit of fragrant basil pesto bringing herbaceous goodness and green veggies adding some balance. A zesty-garlic seasoned chicken breast is perfect to top it all off.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites)
170 g
Orzo
(Contient Blé)
56 g
Bébés épinards
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Sulfites, Noix, Lait, Soya)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 pièce(s)
Gousses d'ail
56 g
Petits pois
Pas inclus dans votre livraison
½ cs
Huile*
1 cs
Beurre non salé*
(Contient Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 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 top of the oven until cooked through, 10-12 min.**
- Meanwhile, peel, then mince or grate garlic.
- Reheat the same pan (from step 1) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add orzo, garlic and remaining Zesty Garlic Blend. Cook, stirring constantly, until fragrant, 30 sec.
- Add 2 1/4 cups (4 cups) water, then season with salt and pepper. Cover and bring to a boil over high.
- Once boiling, reduce heat to medium.
- Cook covered, stirring occasionally, until orzo is halfway done, 7-8 min.
- Stir in peas.
- Uncover and cook, stirring occasionally, until orzo is tender and creamy, 7-9 min. (TIP: If liquid reduces too much, add more water, 1/4 cup at a time.)
- When orzo is tender, add spinach and three-quarters of the Parmesan.
- Cook, stirring often, until spinach wilts and Parmesan melts, 1 min.
- Remove the pan from heat.
- Stir in 3 tbsp (6 tbsp) pesto, then season with salt and pepper, to taste.
- Stir in any remaining pesto, if desired.
- Thinly slice chicken.
- Divide orzo between plates. Top with chicken.
- Sprinkle with remaining Parmesan.