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
Red Pesto Chicken & Orzo
with Danish-style feta & Kalamata olives
Hands on Time: 30 - 35 minutes
Overall Time: 30 - 35 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Red Pesto Chicken & Orzo?
The preparation time for Red Pesto Chicken & Orzo with Danish-style feta & Kalamata olives is between 30 and 35 minutes.
What is the total time required to make Red Pesto Chicken & Orzo with Danish-style feta & Kalamata olives?
The total time required to make Red Pesto Chicken & Orzo with Danish-style feta & Kalamata olives is between 30 and 35 minutes.
How many servings does Red Pesto Chicken & Orzo provide?
4 servings
What are the main ingredients in Red Pesto Chicken & Orzo?
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
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?
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
How many calories does Red Pesto Chicken & Orzo have?
461 calories
How much fat content does Red Pesto Chicken & Orzo have?
grams
Woolies Products in this dish
