Meal Kit
Cajun Chicken Orzo
with corn and spinach
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 4 oz. Orzo Pasta
- 3 oz. Frozen Corn
- 3 oz. Cream Cheese
- 2 oz. Baby Spinach
- 1 oz. Grated Parmesan Cheese
- 1 oz. Light Sour Cream
- 1 oz. Red Pepper Pesto
- 2 Green Onions
- ¼ fl. oz. Hot Sauce
- 1 tsp. Blackening Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories690
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Carbohydrates55g
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Net Carbs50g
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Fat32g
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Protein48g
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Sodium1590mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Medium Non-Stick Pan
- 1 Colander/Strainer
- 1 Mixing Bowl
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Remove from burner. Reserve 1 cup orzo cooking water. Drain orzo in a colander/stainer and set aside.While orzo cooks, continue recipe. -
2 Prepare Ingredients and Make Crema
Coarsely chop spinach.
Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine sour cream, 1 tsp. water, and hot sauce (to taste). Set aside. Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. Season all over with blackening seasoning, 1/4 tsp. salt, and a pinch of pepper. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Keep pan over medium heat; no need to wipe clean. -
4 Make the Sauce
Add 2 tsp. olive oil and white portions of green onions to hot pan. Stir often until fragrant, 20-30 seconds.
Add spinach and stir constantly until wilted, 45-60 seconds.Add cream cheese, 1/4 cup water, and pesto. Stir to combine and bring to a simmer. -
5 Add Orzo and Finish Dish
Once simmering, add corn, orzo, and 1/4 tsp. salt to hot pan. Stir often until combined and orzo is heated through, 2-3 minutes.
Stir in grated cheese and a pinch of salt until combined, 1-2 minutes.If too thick, add reserved orzo cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping orzo with chicken. Garnish with crema (to taste) and green portions of green onions. Bon appétit!
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