Chicken with Creamy Red Pesto Risoni (Orzo)
Servings: 4
Calories: 742kcal
Requiring only one pan and simple, low-cost ingredients, this deliciously appetising Chicken with Creamy Red Pesto Risoni (Orzo) is the perfect choice for a satisfying meal when time is tight.
Ingredients
CHICKEN
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 thinner steaks (see note 1 if you want to use thighs)
- 1 tsp sweet paprika
- 1 tsp dried oregano
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 1 tbsp extra-virgin olive oil
- 60 ml water
RISONI (ORZO)
- 250 g cherry tomatoes
- 135 g freshly grated zucchini (courgette)
- 2 tbsp unsalted butter
- 1 tbsp freshly grated garlic
- 200 g risoni (orzo)
- 500 ml chicken stock
- 250 ml thickened (whipping/heavy) cream
- 90 g baby spinach leaves
- 50 g freshly grated parmesan, plus extra to garnish
- ⅓ cup red (sundried tomato) pesto (or any pesto of choice)
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 1 tbsp freshly chopped flat-leaf parsley, to serve (optional)
- Lemon wedges, to serve
Instructions
- Prepare the chicken – In a shallow dish, sprinkle the chicken on both sides with the sweet paprika, oregano, salt and pepper.
- Cook the chicken – Heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Cook the chicken for 8–10 minutes, or until cooked through, turning once halfway. Add the water in the last 2 minutes of cooking to deglaze the pan and lift all the delicious drippings stuck to the bottom. Remove the chicken from the pan and set aside on a plate.
- Cook the vegetables – To the same pan, add the cherry tomatoes and zucchini. Cook for 1–2 minutes until the tomatoes have started to soften.
- Add the butter and, once melted, immediately add the garlic. Cook, stirring for 30 seconds.
- Cook the risoni – Add the risoni, chicken stock and cream to the pan. Cook for 10–12 minutes, uncovered, stirring regularly (see note 2 for tips).
- Combine everything in the pan – Turn the heat off and remove the pan from the heat. Stir through the spinach leaves, parmesan and red pesto. Season with salt and pepper to taste. Return the chicken to the pan (slice it first if desired), then cover and allow to sit for 2–3 minutes to heat through before serving (see note 3 for tips on how to get the perfect saucy consistency).
- Serve – Divide among four bowls and serve sprinkled with parsley, if using, and a squeeze of fresh lemon.
Notes
Note 1 – You can use boneless, skinless chicken thighs instead, but cook for 10–12 minutes.
Note 2 – To make a one-pan pasta dish (where the pasta is cooked in the pan with the sauce), it’s important that you use a heavy-based piece of cookware, such as a cast-iron casserole dish or a thick-based, deep frying pan. Thin cookware will not heat evenly and may leave you with too much or too little liquid. The liquid needs to be simmering the entire time (gently with small bubbles) so that the pasta cooks through. If it isn’t, modify the heat by turning it up or down slightly to maintain the simmer.
Note 3 – If you feel the risoni (orzo) is too stiff (it’s not saucy and is clumping together more than you would like), simply add 1–2 tablespoons at a time of boiling water from the kettle, stirring the sauce rapidly. This will loosen the mixture.
Make Ahead
You can slice and season the chicken up to 24 hours in advance and store it in the fridge. The zucchini (courgette) can be grated and stored in an airtight container in the fridge for up to 2 days.Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, slice the chicken intro strips before storing. Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce if needed. Not suitable to freeze.Nutrition Facts
Chicken with Creamy Red Pesto Risoni (Orzo)
Amount per Serving
Calories
742
% Daily Value*
Fat
45
g
69
%
Saturated Fat
23
g
144
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
144
mg
48
%
Sodium
1022
mg
44
%
Potassium
952
mg
27
%
Carbohydrates
56
g
19
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
30
g
60
%
Vitamin A
4291
IU
86
%
Vitamin C
41
mg
50
%
Calcium
249
mg
25
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
