Oven-Ready
Creamy Basil Pesto Chicken with Tuscan Herb and Tomato Orzo
easy prep & pan included
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
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½ oz. Shredded Parmesan Cheese
- 13 oz. Boneless Skinless Chicken Breasts
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2 Tbsp. Basil Pesto
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6 oz. Orzo Pasta
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1⅘ oz. Basil & Parmesan Cheese Spread
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1 oz. Tuscan Herb Butter
- 2 tsp. Chicken Broth Concentrate
- 8 oz. Grape Tomatoes
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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Calories761
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Carbohydrates76g
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Fat27g
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Protein56g
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Sodium1626mg
Recipe Steps
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
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1 Prepare the Ingredients
Preheat oven to 400 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Mix orzo, chicken base, 1½ cups water, ¼ tsp. salt, and a pinch of pepper in provided tray until completely combined. Top with tomatoes.
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2 Add the Chicken
Pat chicken breasts dry. Crumble cheese spread. Top orzo with chicken breasts. Top chicken with a pinch of salt and pepper and cheese spread.
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3 Finish the Dish
Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 30-35 minutes. Carefully remove from oven. Remove chicken to a plate and spread baked cheese spread evenly. Top with pesto. Add butter and half the Parmesan to orzo and stir until creamy. Garnish with remaining Parmesan. Bon appétit!
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