Pesto Orzo with Tyson® Grilled & Ready® Chicken #TysonGrilled&Ready

Pesto Orzo with Tyson® Grilled & Ready® Chicken #TysonGrilled&Ready is a main course that serves 4. One portion of this dish contains about 23g of protein, 11g of fat, and a total of 382 calories. For $1.91 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from I Adore Food requires olive oil, red onions, red pesto, and roasted chicken breast. 24 people have made this recipe and would make it again. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is super. Similar recipes include Buffalo Chicken Pasta Bake: Ready in 30 Minutes, Cheesy Hasselback Chicken: A tasty, elegant chicken dish ready in 30 minutes, and Ready-to-go wraps.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To prep the night before:Dice your onions and mince your garlic. Place in a bowl, cover and put in the fridge.Clean and cut your green beans or asparagus along with your red bell pepper and your tomatoes. Cut them in 1cm pieces. Place them in a separate bowl, cover it and put it in the fridge.Grate the parmesan and place in a covered bowl in the fridge.When you get home from work, Drizzle the olive oil in a deep pan (at least 3in deep). Heat up the oil and add the onions and garlic. Cook on medium high for 3-4 minutes, stirring frequently. While the onions are cooking, fill a big pot of water with about 3-4 liters of water. Bring to a boil and add the chicken broth. Mix well and throw in the orzo. Cook until the orzo is firm, about 8 minutes or so. When the orzo is ready, drained the water and set aside.When the onions are cooked, add the green beans (or asparagus) and red peppers. Cook for another 3 minutes. Throw in the tomatoes and the frozen diced chicken. Cook for another 3 minutes. Bring the heat down and add the orzo, pesto and parmesan. mix thoroughly and make sure the parmesan is all melted and the chicken is warm. Throw in the chopped basil leaves, mix well and serve while hot.

 

Step by step:

1. To prep the night before:Dice your onions and mince your garlic.

2. Place in a bowl, cover and put in the fridge.Clean and cut your green beans or asparagus along with your red bell pepper and your tomatoes.

3. Cut them in 1cm pieces.

4. Place them in a separate bowl, cover it and put it in the fridge.Grate the parmesan and place in a covered bowl in the fridge.When you get home from work,

5. Drizzle the olive oil in a deep pan (at least 3in deep).

6. Heat up the oil and add the onions and garlic. Cook on medium high for 3-4 minutes, stirring frequently. While the onions are cooking, fill a big pot of water with about 3-4 liters of water. Bring to a boil and add the chicken broth.

7. Mix well and throw in the orzo. Cook until the orzo is firm, about 8 minutes or so. When the orzo is ready, drained the water and set aside.When the onions are cooked, add the green beans (or asparagus) and red peppers. Cook for another 3 minutes. Throw in the tomatoes and the frozen diced chicken. Cook for another 3 minutes. Bring the heat down and add the orzo, pesto and parmesan. mix thoroughly and make sure the parmesan is all melted and the chicken is warm. Throw in the chopped basil leaves, mix well and serve while hot.

Nutrition Information:

covered percent of daily need