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Primavera Chicken and Pesto Orzo

Primavera Chicken and Pesto Orzo

with Asparagus, Peas and Balsamic Drizzle
4.5(4)
Recipe Development Team
Recipe Development TeamUpdated on June 02, 2026
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Calories
: 
933 kcal
Protein
: 
52.5g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Orzo

(Contains: Cereals containing gluten)

2 unit(s)

Garlic Clove

100 grams

Asparagus

75 grams

Creme Fraiche

(Contains: Milk)

15 grams

Vegetable Stock Paste

120 grams

Peas

64 grams

Pesto

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams

Butter

Energy (kJ)3906 kJ
Energy (kcal)933 kcal
Fat42.1 g
of which saturates17.8 g
Carbohydrate83.9 g
of which sugars15.1 g
Dietary Fibre5.3 g
Protein52.5 g
Salt3.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Saucepan
•Grater
•Sieve
•Large Frying Pan

Cooking Steps

PDF
Get Started
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt.

b) When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

Prep the Veg
2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim the asparagus and cut into thirds.

Blanch the Asparagus
3

a) The pasta has 3 mins cook time remaining, add the asparagus to the orzo and cook until tender, 2-3 mins. 

b) Once cooked, drain the pasta and asparagus in a sieve and pop back in the pan. Drizzle with oil and stir through to stop the orzo sticking together. 

Creamy Sauce Time
4

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the diced chicken and fry until browned all over, 5-6 mins. Add the garlic and fry until fragrant, 30 secs.

c) Stir the creme fraiche, veg stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan.

d) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

All Together Now
5

a) Once the sauce has thickened, stir the peas into the pan.

b) Stir through the pesto, cheese and butter (see pantry for amount) until the cheese and butter have melted.

c) Stir the cooked orzo and asparagus into the sauce until piping hot.

d) Season with salt and pepper. Add a splash of water if you feel it needs it.

Serve
6

a) Share the creamy pesto orzo between your serving bowls. 

b) Drizzle over the balsamic glaze.

Enjoy!

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