What are the main ingredients in Red Pesto Chicken & Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Red Pesto Chicken & Orzo?

Calories: 461, Carbs: 23 grams, Fat: grams, Protein: 41.9 grams, Sugar: 6.4 grams, Salt: 1544 grams

How do I prepare Red Pesto Chicken & Orzo?

SEAR THE CHICKEN: Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, brown the chicken until golden but not cooked through, 1-2 minutes per side. Remove from the pot and set aside. ALL TOGETHER NOW: Return the pot to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion until caramelised, 5-6 minutes (shifting occasionally). Add the orzo and fry until fragrant, 30 seconds -1 minute (shifting constantly). Top with the browned chicken and pour over the pesto mixture. Cover and simmer until the orzo is al dente and the chicken is cooked through, 10-12 minutes. Remove the chicken and slice before serving. LAYERS OF FLAVOURS: In the final 2-3 minutes, mix through the rinsed spinach, ½ the chopped oregano, and the lemon juice (to taste). Scatter over ½ the crumbled feta and the sliced olives. Cover for the remaining time. LET’S PREP: Peel and finely slice the onion. Drain the feta and the olives. Crumble the feta. Roughly slice the olives. Rinse the spinach. Rinse, pick, and finely chop the oregano. Set all aside separately. PRESTO PESTO SAUCE: In a bowl, combine the cornflour with a splash of water until a smooth paste. Mix through the red pesto, the NOMU rub, a drizzle of oil, and 400ml of water. Set aside. 1 POT. 5 STARS.: Serve up the flavourful chicken. Scatter over the remaining feta and garnish with the remaining chopped oregano. Well done, Chef!

What should be prepared from my kitchen to make Red Pesto Chicken & Orzo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Red Pesto Chicken & Orzo

Gather around the dinner table tonight to savour the flavours of al dente orzo pasta, coated in a Pesto Princess Red Pepper Pesto sauce, and layers of earthy spinach, creamy feta, briny olives, and poached chicken. Crowned with fresh oregano.

Red Pesto Chicken & Orzo

with Danish-style feta & Kalamata olives

Hands on Time: 30 - 35 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cornflour
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Oregano
Lemon Juice
NOMU Poultry Rub
Onion
Onions
Orzo Pasta
Pesto Princess Red Pepper Pesto
Pitted Kalamata Olives
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

LET’S PREP
Peel and finely slice the onion. Drain the feta and the olives. Crumble the feta. Roughly slice the olives. Rinse the spinach. Rinse, pick, and finely chop the oregano. Set all aside separately.
PRESTO PESTO SAUCE
In a bowl, combine the cornflour with a splash of water until a smooth paste. Mix through the red pesto, the NOMU rub, a drizzle of oil, and 200ml of water. Set aside.
SEAR THE CHICKEN
Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, brown the chicken until golden but not cooked through, 1-2 minutes per side. Remove from the pot and set aside.
ALL TOGETHER NOW
Return the pot to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion until caramelised, 5-6 minutes (shifting occasionally). Add the orzo and fry until fragrant, 30 seconds -1 minute (shifting constantly). Top with the browned chicken and pour over the pesto mixture. Cover and simmer until the orzo is al dente and the chicken is cooked through, 10-12 minutes. Remove the chicken and slice before serving.
LAYERS OF FLAVOURS
In the final 2-3 minutes, mix through the rinsed spinach, ½ the chopped oregano, and the lemon juice (to taste). Scatter over ½ the crumbled feta and the sliced olives. Cover for the remaining time.
1 POT. 5 STARS.
Serve up the flavourful chicken. Scatter over the remaining feta and garnish with the remaining chopped oregano. Well done, Chef!

Onion - 1
Danish-style Feta - 40g
Pitted Kalamata Olives - 30g
Spinach - 20g
Fresh Oregano - 3g
Cornflour - 5ml
Pesto Princess Red Pepper Pesto - 40ml
NOMU Poultry Rub - 10ml
Free-range Chicken Breast - 1
Orzo Pasta - 100ml
Lemon Juice - 15ml

Download the Recipe

Serves 2

LET’S PREP
Peel and finely slice the onion. Drain the feta and the olives. Crumble the feta. Roughly slice the olives. Rinse the spinach. Rinse, pick, and finely chop the oregano. Set all aside separately.
PRESTO PESTO SAUCE
In a bowl, combine the cornflour with a splash of water until a smooth paste. Mix through the red pesto, the NOMU rub, a drizzle of oil, and 400ml of water. Set aside.
SEAR THE CHICKEN
Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, brown the chicken until golden but not cooked through, 1-2 minutes per side. Remove from the pot and set aside.
ALL TOGETHER NOW
Return the pot to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion until caramelised, 5-6 minutes (shifting occasionally). Add the orzo and fry until fragrant, 30 seconds -1 minute (shifting constantly). Top with the browned chicken and pour over the pesto mixture. Cover and simmer until the orzo is al dente and the chicken is cooked through, 10-12 minutes. Remove the chicken and slice before serving.
LAYERS OF FLAVOURS
In the final 2-3 minutes, mix through the rinsed spinach, ½ the chopped oregano, and the lemon juice (to taste). Scatter over ½ the crumbled feta and the sliced olives. Cover for the remaining time.
1 POT. 5 STARS.
Serve up the flavourful chicken. Scatter over the remaining feta and garnish with the remaining chopped oregano. Well done, Chef!

Onion - 1
Danish-style Feta - 80g
Pitted Kalamata Olives - 60g
Spinach - 40g
Fresh Oregano - 5g
Cornflour - 10ml
Pesto Princess Red Pepper Pesto - 80ml
NOMU Poultry Rub - 20ml
Free-range Chicken Breasts - 2
Orzo Pasta - 200ml
Lemon Juice - 30ml

Download the Recipe

Serves 3

LET’S PREP
Peel and finely slice the onions. Drain the feta and the olives. Crumble the feta. Roughly slice the olives. Rinse the spinach. Rinse, pick, and finely chop the oregano. Set all aside separately.
PRESTO PESTO SAUCE
In a bowl, combine the cornflour with a splash of water until a smooth paste. Mix through the red pesto, the NOMU rub, a drizzle of oil, and 600ml of water. Set aside.
SEAR THE CHICKEN
Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, brown the chicken until golden but not cooked through, 1-2 minutes per side. Remove from the pot and set aside.
ALL TOGETHER NOW
Return the pot to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion until caramelised, 7-8 minutes (shifting occasionally). Add the orzo and fry until fragrant, 30 seconds -1 minute (shifting constantly). Top with the browned chicken and pour over the pesto mixture. Cover and simmer until the orzo is al dente and the chicken is cooked through, 12-15 minutes. Remove the chicken and slice before serving.
LAYERS OF FLAVOURS
In the final 2-3 minutes, mix through the rinsed spinach, ½ the chopped oregano, and the lemon juice (to taste). Scatter over ½ the crumbled feta and the sliced olives. Cover for the remaining time.
1 POT. 5 STARS.
Serve up the flavourful chicken. Scatter over the remaining feta and garnish with the remaining chopped oregano. Well done, Chef!

Onions - 2
Danish-style Feta - 120g
Pitted Kalamata Olives - 90g
Spinach - 60g
Fresh Oregano - 8g
Cornflour - 15ml
Pesto Princess Red Pepper Pesto - 125ml
NOMU Poultry Rub - 30ml
Free-range Chicken Breasts - 3
Orzo Pasta - 300ml
Lemon Juice - 45ml

Download the Recipe

Serves 4

LET’S PREP
Peel and finely slice the onions. Drain the feta and the olives. Crumble the feta. Roughly slice the olives. Rinse the spinach. Rinse, pick, and finely chop the oregano. Set all aside separately.
PRESTO PESTO SAUCE
In a bowl, combine the cornflour with a splash of water until a smooth paste. Mix through the red pesto, the NOMU rub, a drizzle of oil, and 800ml of water. Set aside.
SEAR THE CHICKEN
Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, brown the chicken until golden but not cooked through, 1-2 minutes per side. Remove from the pot and set aside.
ALL TOGETHER NOW
Return the pot to medium heat with a drizzle of oil (if necessary). When hot, fry the sliced onion until caramelised, 7-8 minutes (shifting occasionally). Add the orzo and fry until fragrant, 30 seconds -1 minute (shifting constantly). Top with the browned chicken and pour over the pesto mixture. Cover and simmer until the orzo is al dente and the chicken is cooked through, 12-15 minutes. Remove the chicken and slice before serving.
LAYERS OF FLAVOURS
In the final 2-3 minutes, mix through the rinsed spinach, ½ the chopped oregano, and the lemon juice (to taste). Scatter over ½ the crumbled feta and the sliced olives. Cover for the remaining time.
1 POT. 5 STARS.
Serve up the flavourful chicken. Scatter over the remaining feta and garnish with the remaining chopped oregano. Well done, Chef!