Pesto Orzo with Chicken & Cherry Tomatoes
Orzo pasta tossed in fresh basil pesto with shredded chicken, blistered cherry tomatoes and rocket. The 20-minute pasta-salad-bowl that tastes like a holiday lunch.
20 minEasy~412 kcal / servingItalian
Contains glutenContains dairyContains nuts
Nutrition
412 kcal
Calories
32 g
Protein
34 g
Carbs
16 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains nuts
Ingredients · per serving
- 200 g Orzo
- ½ medium Lemon
- 4 tbsp Basil pesto
- to taste Black pepper
- 2 cloves Garlic
- 60 g Rocket
- 2 tbsp Olive oil
- 200 g Cooked chicken breast
- 60 g Feta
- 200 g Cherry tomatoes
- 1 tbsp Pine nuts
- to taste Salt
- to taste Fresh basil
Instructions
- Bring a pot of well-salted water to the boil. Cook the orzo to packet time.
- Shred the chicken (use cooked rotisserie or leftover roast chicken).
- Heat 1 tbsp olive oil in a wide pan over medium-high heat. Add the cherry tomatoes and minced garlic. Cook 4-5 minutes, tossing, until the tomatoes burst.
- Add the shredded chicken to the pan, warm through 60 seconds.
- Drain the orzo, reserving 4 tbsp pasta water. Tip the orzo back in the pot.
- Add the pesto and a splash of pasta water to the orzo. Toss to coat.
- Tip in the burst-tomato chicken mixture, fold gently.
- Add a handful of rocket leaves and torn basil — they wilt slightly in the heat. Plate, crumble feta, scatter pine nuts, drizzle olive oil. Lemon wedge.
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