Quick Pesto Chicken And Orzo Skillet Food

QUICK PESTO CHICKEN AND ORZO SKILLET

Steps:

• Cook the orzo according to the directions on the package.
• Put cubed chicken into a small bowl. Press garlic cloves over it and season with salt, pepper, red pepper, rosemary, and juice of 1 lemon. Toss to combine.
• While the orzo cooks, heat up 2 tablespoons of olive oil in a large cast iron skillet over medium heat. When pan is hot, add chicken. Cook chicken for about 2-3 minutes per side or until the chicken is golden brown and cooked through. Once chicken is cooked, add spinach and cook for about a minute until spinach just begins to wilt. Add in pesto, tomatoes, orzo, and grated Parmesan. Stir to combine thoroughly. Once combined, top with shredded cheese. Broil for 2 minutes or until cheese melts or bake for 20 minutes at 350 until cheese melts and bubbles. Enjoy!

CHICKEN AND ORZO SKILLET

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

CAPRESE CHICKEN AND ORZO SKILLET

Steps:

• Rub chicken with 1/2 teaspoon of the salt and the pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from skillet.
• Add broth, tomatoes and remaining 1/2 teaspoon salt; heat to boiling. Stir in pasta; return to boiling. Place chicken over pasta. Reduce heat to medium-low; cover and simmer 12 to 16 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Top mixture with mozzarella pearls; cover, and continue to cook over medium-low heat 2 to 4 minutes or until mozzarella slightly melts. Sprinkle with basil.

CHICKEN PESTO ORZO SALAD

Steps:

• Put the chicken breasts on a board and cover with a sheet of baking parchment. Use a rolling pin or meat mallet to bash to an even thickness of about 2cm, being careful not to break the chicken into pieces.
• Combine the lemon zest, crushed garlic, olive oil and some seasoning in a medium bowl, then add the chicken and turn in the marinade to coat. Transfer to the fridge while you make the pesto.
• Toast the flaked almonds in a dry frying pan over a medium heat for 2-3 mins, shaking the pan often until the almonds are golden brown. Tip into a small food processor or blender. Peel the whole garlic clove and tip this into the food processor along with the parsley, basil, most of the mint leaves, the parmesan, extra virgin olive oil and lemon juice. Season, then blitz to a fine texture.
• Cook the orzo in a large pan of boiling salted water following the pack instructions, or until al dente. Heat a griddle pan over a medium-high heat and cook the marinated chicken for 4-5 mins on each side until cooked through with char lines. Drain the orzo and transfer the chicken to a plate to rest.
• Drizzle the asparagus spears with a little extra virgin olive oil and season with salt, then griddle for 3 mins until just softened. Remove from the heat and set aside.
• Toss most of the pesto through the cooked orzo along with any resting juices from the chicken. The remaining pesto will keep covered in the fridge for up to five days. Slice the chicken breasts. Tip the orzo onto a large serving platter and pile the asparagus and chicken on top, then scatter with the remaining mint leaves, some parmesan shavings and a grinding of black pepper. Drizzle with a little extra virgin olive oil and serve warm.

EASY PESTO CHICKEN SKILLET

Steps:

• Season chicken with Italian seasoning, salt, and pepper.
• Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
• Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
• Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.