When you’re low on time but your food expectations are high, this pasta dish sets the standard in time-efficient tastiness. A creamy basil pesto-infused sauce coats al dente orzo pasta and golden mini chicken fillets, spiced with NOMU Italian Rub. Finished with charred broccoli.
Creamy Chicken & Orzo
Creamy Chicken & Orzo
with charred broccoli & grated Italian-style hard cheese
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Broccoli Florets
- Chicken
- Creamy Pesto
- Free-range Chicken Mini Fillets
- Grated Italian-style Hard Cheese
- NOMU Italian Rub
- Orzo Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PASTA
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
TIME TO EAT
Add the creamy pesto, the chicken, and seasoning to the pot with the orzo. Loosen with the reserved pasta water if it’s too thick. Dish up the loaded orzo, top with the charred broccoli, and sprinkle over the grated cheese. Well done, Chef!
Orzo Pasta - 100ml
Broccoli Florets - 100g
Free-range Chicken Mini Fillets - 150g
NOMU Italian Rub - 10ml
Creamy Pesto - 80ml
Grated Italian-style Hard Cheese - 15ml
PASTA
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
TIME TO EAT
Add the creamy pesto, the chicken, and seasoning to the pot with the orzo. Loosen with the reserved pasta water if it’s too thick. Dish up the loaded orzo, top with the charred broccoli, and sprinkle over the grated cheese. Well done, Chef!
Orzo Pasta - 200ml
Broccoli Florets - 200g
Free-range Chicken Mini Fillets - 300g
NOMU Italian Rub - 20ml
Creamy Pesto - 160ml
Grated Italian-style Hard Cheese - 30ml
PASTA
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 7-8 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
TIME TO EAT
Add the creamy pesto, the chicken, and seasoning to the pot with the orzo. Loosen with the reserved pasta water if it’s too thick. Dish up the loaded orzo, top with the charred broccoli, and sprinkle over the grated cheese. Well done, Chef!
Orzo Pasta - 300ml
Broccoli Florets - 300g
Free-range Chicken Mini Fillets - 450g
NOMU Italian Rub - 30ml
Creamy Pesto - 240ml
Grated Italian-style Hard Cheese - 45ml
PASTA
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
BROCCOLI
Place a pan over medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 7-8 minutes (shifting occasionally). Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
TIME TO EAT
Add the creamy pesto, the chicken, and seasoning to the pot with the orzo. Loosen with the reserved pasta water if it’s too thick. Dish up the loaded orzo, top with the charred broccoli, and sprinkle over the grated cheese. Well done, Chef!
Orzo Pasta - 400ml
Broccoli Florets - 400g
Free-range Chicken Mini Fillets - 600g
NOMU Italian Rub - 40ml
Creamy Pesto - 320ml
Grated Italian-style Hard Cheese - 60ml
Woolies Products in this dish
