Meal Kit
Family
One-Pot Basil Pesto Chicken On Creamy Orzo
with spinach and leeks
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 8 fl. oz. Cream Sauce Base
- 8 oz. Orzo Pasta
- 5 oz. Baby Spinach
- 3 oz. Leeks
- 2 oz. Basil Pesto
- 1 oz. Cream Cheese
- 1 oz. Grated Parmesan Cheese
- 1 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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Calories570
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Carbohydrates47g
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Net Carbs43g
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Fat24g
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Protein44g
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Sodium1490mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Large Pot
- 1 Plate
- 1 Colander/Strainer
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 antibiotic free chicken, follow same instructions.
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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/strainer and set aside. Wipe pot clean and reserve.While orzo cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Pat chicken dry. Season both sides with Italian seasoning, half the garlic salt (reserve remaining for orzo), and a pinch of salt and pepper. -
3 Cook the Chicken
Return pot used to cook orzo to medium heat and add 2 tsp. olive oil.
Add chicken to hot pot. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Turn heat to medium-high. Transfer chicken to a plate and tent with foil. Wipe pot clean and keep over medium-high heat. Pot will be hot! Use caution. -
4 Cook the Vegetables
Add 2 tsp. olive oil, leeks, and a pinch of salt and pepper to hot pot. Stir occasionally until slightly tender, 4-5 minutes.
Add spinach in batches (don't overflow pot) and a pinch of salt. Stir occasionally until spinach is wilted, 2-3 minutes. -
5 Add Sauce and Orzo and Finish Dish
Add orzo, cream base, cream cheese, half the grated cheese (reserve remaining for garnish), remaining garlic salt, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until orzo is heated through and sauce is slightly thickened, 2-3 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 and remaining grated cheese. Slice chicken, if desired. Garnish chicken with pesto. Bon appétit!
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