Pesto Chicken Orzo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Ingredients
For marinating
  • Chicken breasts or thighs, diced- 2 breasts or thighs
  • Basil pesto- 2 tbsp
  • Ground black pepper- ¼ tsp
For cooking
  • Mixed veggies, cut small- 1½ cups (or use frozen veggies)
  • Basil pesto- 3 to 4 tbsp
  • Orzo pasta-1½ cups
  • Water- 2½ cups
  • Ground black pepper- ½ tsp
  • Salt- if required
  • Green onions, chopped- 3 tbsp
  • Cilantro or parsley, chopped- ¼ cup
Instructions
  1. In a bowl, combine diced chicken along with basil pesto and ground pepper.
  2. Place a wide non-stick cooking pan over medium heat.
  3. Add the marinated chicken and cook covered till chicken has almost cooked.
  4. Add the mixed veggies and cook till veggies turn slightly tender.
  5. Add pesto, combine well.
  6. Add orzo paste and water, cook covered till orzo has turned tender and water has dried off.
  7. Combine well and season with ground pepper and salt if needed.
  8. Add green onions and cilantro or parsley. Combine well and cook for a couple of minutes.
  9. Take the pan from the heat.
  10. Serve while it's hot. Leftovers can be refrigerated, can be taken for lunch.
  11. For making vegetarian version: skip adding chicken, first cook the veggies along with 3 tbsp pesto & add the already cooked orzo pasta to the veggies, and garnish with green onions & cilantro. Enjoy!
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/pesto-chicken-orzo-easy-recipe-for-lunch-or-dinner/