Simple and packed with flavour – orzo is loaded with baby marrow rounds, bright basil, pickled peppers, and flecks of chilli flakes, before being smothered in a vibrant basil pesto. This creates a colourful and delicious base for juicy, golden chicken slices. It’s a winner!
Pesto Orzo & Crispy Chicken
Pesto Orzo & Crispy Chicken
with pickled peppers, chilli flakes & baby marrow
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Marrow
- Chicken
- Dried Chilli Flakes
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- NOMU Italian Rub
- Onion
- Onions
- Orzo Pasta
- Pesto Princess Basil Pesto
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ALL FOR THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRAGRANT FRY-UP
Place a pan (large enough for the orzo) over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds and the diced onion until soft and browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, the grated garlic, the chilli flakes (to taste), ½ the torn basil, and the chopped peppers. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and set aside.
JUICY CHICKY
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PERFECT PESTO ORZO
To the pan with the baby marrow, toss through the pesto, seasoning, and the cooked orzo.
HEAVENLY MOMENT
Plate up the loaded orzo and top with the chicken slices. Sprinkle over any remaining chilli flakes (to taste) and basil. Dive in, Chef!
Orzo Pasta - 100ml
Baby Marrow - 200g
Onion - 1
NOMU Italian Rub - 5ml
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Fresh Basil - 3g
Piquanté Peppers - 15g
Free-range Chicken Breast - 1
Pesto Princess Basil Pesto - 25ml
ALL FOR THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRAGRANT FRY-UP
Place a pan (large enough for the orzo) over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds and the diced onion until soft and browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, the grated garlic, the chilli flakes (to taste), ½ the torn basil, and the chopped peppers. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and set aside.
JUICY CHICKY
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PERFECT PESTO ORZO
To the pan with the baby marrow, toss through the pesto, seasoning, and the cooked orzo.
HEAVENLY MOMENT
Plate up the loaded orzo and top with the chicken slices. Sprinkle over any remaining chilli flakes (to taste) and basil. Dive in, Chef!
Orzo Pasta - 200ml
Baby Marrow - 400g
Onion - 1
NOMU Italian Rub - 10ml
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Fresh Basil - 5g
Piquanté Peppers - 20g
Free-range Chicken Breasts - 2
Pesto Princess Basil Pesto - 50ml
ALL FOR THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRAGRANT FRY-UP
Place a pan (large enough for the orzo) over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds and the diced onion until soft and browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, the grated garlic, the chilli flakes (to taste), ½ the torn basil, and the chopped pickled pepper. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and set aside.
JUICY CHICKY
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PERFECT PESTO ORZO
To the pan with the baby marrow, toss through the pesto, seasoning, and the cooked orzo.
HEAVENLY MOMENT
Plate up the loaded orzo and top with the chicken slices. Sprinkle over any remaining chilli flakes (to taste) and basil. Dive in, Chef!
Orzo Pasta - 300ml
Baby Marrow - 600g
Onions - 2
NOMU Italian Rub - 15ml
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Fresh Basil - 8g
Piquanté Peppers - 45g
Free-range Chicken Breasts - 3
Pesto Princess Basil Pesto - 75ml
ALL FOR THE ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRAGRANT FRY-UP
Place a pan (large enough for the orzo) over medium-high heat with a drizzle of oil. When hot, fry the baby marrow rounds and the diced onion until soft and browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, the grated garlic, the chilli flakes (to taste), ½ the torn basil, and the chopped pickled pepper. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and set aside.
JUICY CHICKY
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PERFECT PESTO ORZO
To the pan with the baby marrow, toss through the pesto, seasoning, and the cooked orzo.
HEAVENLY MOMENT
Plate up the loaded orzo and top with the chicken slices. Sprinkle over any remaining chilli flakes (to taste) and basil. Dive in, Chef!
Orzo Pasta - 400ml
Baby Marrow - 800g
Onions - 2
NOMU Italian Rub - 20ml
Garlic Cloves - 2
Dried Chilli Flakes - 20ml
Fresh Basil - 10g
Piquanté Peppers - 60g
Free-range Chicken Breasts - 4
Pesto Princess Basil Pesto - 100ml
Woolies Products in this dish
