Red Pesto Chicken & Orzo

Name: Red Pesto Chicken & Orzo
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
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

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

4.7

30 reviews

Hands on Time: 30 - 35 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

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/" title="View all our recipes with Chicken at eCook">Chicken
Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Orzo Pasta - 100ml
Lemon Juice - 15ml

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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/" title="View all our recipes with Chicken at eCook">Chicken
Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Orzo Pasta - 200ml
Lemon Juice - 30ml

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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/" title="View all our recipes with Chicken at eCook">Chicken
Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Orzo Pasta - 300ml
Lemon Juice - 45ml

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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/" title="View all our recipes with Chicken at eCook">Chicken
Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken. Scatter over the remaining feta and garnish with the remaining chopped oregano. Well done, Chef!

Onions - 2
Danish-style Feta - 160g
Pitted Kalamata Olives - 120g
Spinach - 80g
Fresh Oregano - 10g
Cornflour - 20ml
Pesto Princess Red Pepper Pesto - 160ml
NOMU Poultry Rub - 40ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Orzo Pasta - 400ml
Lemon Juice - 60ml

Download the Recipe

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!