Italian flavours the whole family will love – and an absolute breeze to make! A sumptuous baby tomato sauce with Italian herbs, spinach, olives, and feta, folded through orzo pasta. Crowned with a tender chicken breast and flecked with lemon zest and fresh basil.
Zesty Chicken & Tuscan Orzo
Zesty Chicken & Tuscan Orzo
with creamy feta, basil pesto & Kalamata olives
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 40 minutes
Ingredients:
- Baby Tomatoes
- Chicken
- Danish-style Feta
- Free-range Chicken Breast
- Fresh Basil
- Garlic Clove
- Lemon
- NOMU Italian Rub
- Orzo Pasta
- Pesto Princess Basil Pesto
- Pitted Kalamata Olives
- Spinach
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
- Paper Towel
GET THE PASTA WATER BOILING
Fill a pot with 200ml of water and add in the stock. Give it a stir, place over a medium-high heat, and allow it come to the boil while you start the sauce.
ITALIAN FLAIR!
Place a pan that has a lid over a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for a minute until fragrant, shifting constantly. Pour in 30ml of water, add a pinch of salt, and stir in the halved Baby Tomatoes. Cook for 5-6 minutes until softened, breaking them up as they cook. Stir through the Italian Rub, the shredded Spinach, and a good squeeze of Lemon juice. Cook for 3-4 minutes, stirring constantly, until the spinach has wilted and the pasta sauce has thickened. If it’s too thick on completion, gradually add water in 10ml increments to loosen it. Stir through the chopped olives and season with salt, pepper, and a sweetener of choice to taste. Transfer the sauce to a bowl and set aside. Set the pan aside for step 4.
COOK THE ORZO
Once the pot of water is boiling rapidly, cook the orzo for 7-10 minutes until al dente, stirring occasionally to prevent it from sticking to the pot. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
CRISPY-SKINNED Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast dry with some paper towel. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for another 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE PASTA
Return the pan to a medium heat with another drizzle of oil or a knob of butter. Add in the cooked orzo, the tomato and Spinach sauce, and three-quarters of the drained feta. Gently stir for 2-3 minutes until the orzo is coated and the feta is slightly melted. Remove from the heat on completion.
ORZO TIME!
Serve up a delicious bowl of vegetable Orzo Pasta and top with the sliced Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast. Garnish with the remaining feta, the rinsed basil leaves, and some Lemon zest. Finally, dollop over the basil pesto and serve with any remaining lemon wedges on the side. Bellissimo!
Vegetable Stock - 5ml
Garlic Clove - 1
Baby Tomatoes - 150g
NOMU Italian Rub - 2.5ml
Spinach - 50g
Lemon - 1
Pitted Kalamata Olives - 25g
Orzo Pasta - 75ml
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
Danish-style Feta - 50g
Pesto Princess Basil Pesto - 15ml
Fresh Basil - 3g
GET THE PASTA WATER BOILING
Fill a pot with 400ml of water and add in the stock. Give it a stir, place over a medium-high heat, and allow it come to the boil while you start the sauce.
ITALIAN FLAIR!
Place a pan that has a lid over a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for a minute until fragrant, shifting constantly. Pour in 60ml of water, add a pinch of salt, and stir in the halved Baby Tomatoes. Cook for 5-6 minutes until softened, breaking them up as they cook. Stir through the Italian Rub, the shredded Spinach, and a good squeeze of Lemon juice. Cook for 4-5 minutes, stirring constantly, until the spinach has wilted and the pasta sauce has thickened. If it’s too thick on completion, gradually add water in 10ml increments to loosen it. Stir through the chopped olives and season with salt, pepper, and a sweetener of choice to taste. Transfer the sauce to a bowl and set aside. Set the pan aside for step 4.
COOK THE ORZO
Once the pot of water is boiling rapidly, cook the orzo for 7-10 minutes until al dente, stirring occasionally to prevent it from sticking to the pot. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
CRISPY-SKINNED Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for another 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE PASTA
Return the pan to a medium heat with another drizzle of oil or a knob of butter. Add in the cooked orzo, the tomato and Spinach sauce, and three-quarters of the drained feta. Gently stir for 2-3 minutes until the orzo is coated and the feta is slightly melted. Remove from the heat on completion.
ORZO TIME!
Serve up a delicious bowl of vegetable Orzo Pasta and top with the sliced Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast. Garnish with the remaining feta, the rinsed basil leaves, and some Lemon zest. Finally, dollop over the basil pesto and serve with any remaining lemon wedges on the side. Bellissimo!
Vegetable Stock - 10ml
Garlic Clove - 2
Baby Tomatoes - 300g
NOMU Italian Rub - 5ml
Spinach - 100g
Lemon - 1
Pitted Kalamata Olives - 50g
Orzo Pasta - 150ml
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 - 2
Danish-style Feta - 100g
Pesto Princess Basil Pesto - 30ml
Fresh Basil - 5g
GET THE PASTA WATER BOILING
Fill a pot with 400ml of water and add in the stock. Give it a stir, place over a medium-high heat, and allow it come to the boil while you start the sauce.
ITALIAN FLAIR!
Place a pan that has a lid over a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for a minute until fragrant, shifting constantly. Pour in 60ml of water, add a pinch of salt, and stir in the halved Baby Tomatoes. Cook for 5-6 minutes until softened, breaking them up as they cook. Stir through the Italian Rub, the shredded Spinach, and a good squeeze of Lemon juice. Cook for 4-5 minutes, stirring constantly, until the spinach has wilted and the pasta sauce has thickened. If it’s too thick on completion, gradually add water in 10ml increments to loosen it. Stir through the chopped olives and season with salt, pepper, and a sweetener of choice to taste. Transfer the sauce to a bowl and set aside. Set the pan aside for step 4.
COOK THE ORZO
Once the pot of water is boiling rapidly, cook the orzo for 7-10 minutes until al dente, stirring occasionally to prevent it from sticking to the pot. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
CRISPY-SKINNED Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for another 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE PASTA
Return the pan to a medium heat with another drizzle of oil or a knob of butter. Add in the cooked orzo, the tomato and Spinach sauce, and three-quarters of the drained feta. Gently stir for 2-3 minutes until the orzo is coated and the feta is slightly melted. Remove from the heat on completion.
ORZO TIME!
Serve up a delicious bowl of vegetable Orzo Pasta and top with the sliced Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast. Garnish with the remaining feta, the rinsed basil leaves, and some Lemon zest. Finally, dollop over the basil pesto and serve with any remaining lemon wedges on the side. Bellissimo!
Vegetable Stock - 10ml
Garlic Clove - 2
Baby Tomatoes - 300g
NOMU Italian Rub - 5ml
Spinach - 100g
Lemon - 1
Pitted Kalamata Olives - 50g
Orzo Pasta - 150ml
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 - 2
Danish-style Feta - 100g
Pesto Princess Basil Pesto - 30ml
Fresh Basil - 5g
GET THE PASTA WATER BOILING
Fill a pot with 800ml of water and add in the stock. Give it a stir, place over a medium-high heat, and allow it come to the boil while you start the sauce.
ITALIAN FLAIR!
Place a pan that has a lid over a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for a minute until fragrant, shifting constantly. Pour in 100ml of water, add a pinch of salt, and stir in the halved Baby Tomatoes. Cook for 5-6 minutes until softened, breaking them up as they cook. Stir through the Italian Rub, the shredded Spinach, and a good squeeze of Lemon juice. Cook for 5-6 minutes, stirring constantly, until the spinach has wilted and the pasta sauce has thickened. If it’s too thick on completion, gradually add water in 10ml increments to loosen it. Stir through the chopped olives and season with salt, pepper, and a sweetener of choice to taste. Transfer the sauce to a bowl and set aside. Set the pan aside for step 4.
COOK THE ORZO
Once the pot of water is boiling rapidly, cook the orzo for 7-10 minutes until al dente, stirring occasionally to prevent it from sticking to the pot. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
CRISPY-SKINNED Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for another 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices.
FINISH THE PASTA
Return the pan to a medium heat with another drizzle of oil or a knob of butter. Add in the cooked orzo, the tomato and Spinach sauce, and three-quarters of the drained feta. Gently stir for 3-4 minutes until the orzo is coated and the feta is slightly melted. Remove from the heat on completion.
ORZO TIME!
Serve up a delicious bowl of vegetable Orzo Pasta and top with the sliced Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast. Garnish with the remaining feta, the rinsed basil leaves, and some Lemon zest. Finally, dollop over the basil pesto and serve with any remaining lemon wedges on the side. Bellissimo!
Vegetable Stock - 20ml
Garlic Clove - 3
Baby Tomatoes - 600g
NOMU Italian Rub - 10ml
Spinach - 200g
Lemon - 2
Pitted Kalamata Olives - 100g
Orzo Pasta - 300ml
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 - 4
Danish-style Feta - 200g
Pesto Princess Basil Pesto - 60ml
Fresh Basil - 10g
Frequently Asked Questions
What is the preparation time for Zesty Chicken & Tuscan Orzo?
The preparation time for Zesty Chicken & Tuscan Orzo with creamy feta, basil pesto & Kalamata olives is between 20 and 30 minutes.
What is the total time required to make Zesty Chicken & Tuscan Orzo with creamy feta, basil pesto & Kalamata olives?
The total time required to make Zesty Chicken & Tuscan Orzo with creamy feta, basil pesto & Kalamata olives is between 30 and 40 minutes.
How many servings does Zesty Chicken & Tuscan Orzo provide?
4 servings
What are the main ingredients in Zesty Chicken & Tuscan Orzo?
Baby Tomatoes, Chicken, Danish-style Feta, Free-range Chicken Breast, Fresh Basil, Garlic Clove, Lemon, NOMU Italian Rub, Orzo Pasta, Pesto Princess Basil Pesto, Pitted Kalamata Olives, Spinach, Vegetable Stock
What is the nutritional information of Zesty Chicken & Tuscan Orzo?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Zesty Chicken & Tuscan Orzo?
COOK THE ORZO: Once the pot of water is boiling rapidly, cook the orzo for 7-10 minutes until al dente, stirring occasionally to prevent it from sticking to the pot. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking. GET THE PASTA WATER BOILING: Fill a pot with 400ml of water and add in the stock. Give it a stir, place over a medium-high heat, and allow it come to the boil while you start the sauce. ITALIAN FLAIR!: Place a pan that has a lid over a medium-high heat with a drizzle of oil. When hot, fry the grated garlic for a minute until fragrant, shifting constantly. Pour in 60ml of water, add a pinch of salt, and stir in the halved baby tomatoes. Cook for 5-6 minutes until softened, breaking them up as they cook. Stir through the Italian Rub, the shredded spinach, and a good squeeze of lemon juice. Cook for 4-5 minutes, stirring constantly, until the spinach has wilted and the pasta sauce has thickened. If it’s too thick on completion, gradually add water in 10ml increments to loosen it. Stir through the chopped olives and season with salt, pepper, and a sweetener of choice to taste. Transfer the sauce to a bowl and set aside. Set the pan aside for step 4. CRISPY-SKINNED CHICKEN: Pat the chicken breasts dry with some paper towel. Wipe down the pan and return it to a medium heat with another drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for another 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. Lightly season the slices. FINISH THE PASTA: Return the pan to a medium heat with another drizzle of oil or a knob of butter. Add in the cooked orzo, the tomato and spinach sauce, and three-quarters of the drained feta. Gently stir for 2-3 minutes until the orzo is coated and the feta is slightly melted. Remove from the heat on completion. ORZO TIME!: Serve up a delicious bowl of vegetable orzo pasta and top with the sliced chicken breast. Garnish with the remaining feta, the rinsed basil leaves, and some lemon zest. Finally, dollop over the basil pesto and serve with any remaining lemon wedges on the side. Bellissimo!
What should be prepared from my kitchen to make Zesty Chicken & Tuscan Orzo?
Baby Tomatoes, Chicken, Danish-style Feta, Free-range Chicken Breast, Fresh Basil, Garlic Clove, Lemon, NOMU Italian Rub, Orzo Pasta, Pesto Princess Basil Pesto, Pitted Kalamata Olives, Spinach, Vegetable Stock
How many calories does Zesty Chicken & Tuscan Orzo have?
calories
How much fat content does Zesty Chicken & Tuscan Orzo have?
grams
Woolies Products in this dish
