Pesto Pulled Chicken Orzo
with Spinach, Peas and Cheese
Not to be confused with rice, orzo is actually a type of pasta. Our Pesto Pulled Chicken Orzo uses basil pesto to flavour the orzo, with fresher flavours coming from spinach and peas. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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.
Ingredients
2 unit(s)
British Chicken Breasts
2 unit(s)
Garlic Clove
120 grams
Orzo
(Contains: Cereals containing gluten, Wheat)
20 grams
Chicken Stock Paste
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
Utensils
Cooking Instructions and Tips
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.
While the chicken fries, peel and grate the garlic (or use a garlic press).
Once you've removed the chicken from the saucepan, add the garlic to the pan with a drizzle of oil if needed and season with salt and pepper. Fry for 1 min.
Add the orzo to the pan and stir until coated, 1 min.
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.
Return the chicken to the pan. 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.
Once the chicken and orzo are cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Next, stir in the peas.
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 hard Italian style cheese.
Taste the sauce and season with salt and pepper if needed.
Share your pulled chicken and pesto orzo between your serving bowls.
Sprinkle over the chilli flakes to finish.
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