Chopped & Ready
No Prep Pesto Butter Chicken Orzo
with tomato and spinach
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Cooked Orzo
- 20 oz. Diced Chicken Thighs
- 8 fl. oz. Tomato Sauce
- 2 oz. Shredded Mozzarella
- 2 oz. Basil Pesto Butter
- 2 oz. Baby Spinach
- 1 oz. Cream Cheese
- 2 tsp. Chicken Broth Concentrate
- 1½ tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
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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Calories540
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Carbohydrates50g
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Net Carbs45g
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Fat20g
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Protein42g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 2 Large Non-Stick Pans
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 chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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1 Prepare the Chicken
Pat chicken dry. Season all over with 2/3 the garlic salt (reserve remaining for sauce) and 1/4 tsp. pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 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.Drain any excess liquid. Pan will be hot! Use caution.Add butter and stir occasionally until melted and combined, 1-2 minutes.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Sauce
Place another large non-stick pan over medium heat.
Add tomato sauce, chicken base, remaining garlic salt, Italian seasoning, cream cheese, and 3/4 cup water to hot pan. Stir to combine and bring to a simmer. -
4 Add Orzo and Finish Dish
Once simmering, add orzo and spinach to hot pan. Stir often until orzo is heated through and spinach is wilted, 2-3 minutes.
Stir in half the shredded cheese (reserve remaining for garnish) until melted and combined, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping orzo with chicken. Garnish with remaining shredded cheese. Bon appétit!
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