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Pesto Pulled Chicken Orzo

Pesto Pulled Chicken Orzo

with Spinach, Peas and Cheese

Recipe Development Team
Recipe Development TeamPublished on January 27, 2025
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Tags:
Calorie Smart
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

British Chicken Breasts

2 unit(s)

Garlic Clove**

20 grams

Chicken Stock Paste

120 grams

Orzo

(Contains: Cereals containing gluten, Wheat)

40 grams

Baby Spinach

120 grams

Peas

32 grams

Pesto

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pinch

Chilli Flakes

Not included in your delivery

600 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2432 kJ
Energy (kcal)581 kcal
Fat20.1 g
of which saturates6.9 g
Carbohydrate52.2 g
of which sugars7 g
Dietary Fibre5.9 g
Protein52.7 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Garlic Press

Cooking Instructions and Tips

1

Heat a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the chicken breasts and cook for 2 mins on each side, until browned all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once cooked, remove the chicken to a plate and set aside.

2

While the chicken fries, peel and grate the garlic (or use a garlic press). 

Once you have removed the chicken to the saucepan, add the garlic and season with salt and pepper. Fry for 1 minute. 

3

Pour the water for the sauce (see pantry for amount) into the saucepan. Add the chicken stock paste and season with salt and pepper.

Bring to the boil, then lower the heat to medium, stir in the orzo and return the chicken to the pan and cover the pan with a lid. Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

4

Once the chicken and orzo is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas. 

5

Once cooked, remove the pan from the heat and transfer the chicken to a plate. Use two forks to shred the chicken into small pieces.

Add the pulled chicken back to the pan. Stir in the pesto and Italian style cheese.

Taste the sauce and season with salt and pepper if needed. 

6

Share your pulled chicken and pesto orzo between your serving bowls.

Sprinkle over the chilli flakes to finish.

Enjoy! 

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