Name: Chicken-Orzo Pasta Sauté with Tomato, Zucchini & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 355 ml chicken or vegetable broth; 1 small pkg fresh basil; 6 cloves garlic; 425 g orzo pasta; 85 g Parmesan cheese; 6 tomatoes; 1 ½ medium yellow onions; 6 medium zucchini squash; black pepper; butter, unsalted; crushed red pepper; Italian seasoning; salt

Chicken-Orzo Pasta Sauté with Tomato, Zucchini & ParmesanChicken-Orzo Pasta Sauté with Tomato, Zucchini & Parmesan — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

355 ml chicken or vegetable broth

1 small pkg fresh basil

6 cloves garlic

425 g orzo pasta

85 g Parmesan cheese

6 tomatoes

1 ½ medium yellow onions

6 medium zucchini squash

black pepper

butter, unsalted

crushed red pepper

Italian seasoning

salt

Instructions

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat. Uncover, add salt and orzo, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain and set aside.

Meanwhile, preheat another large pot over medium-high heat.

While the pot heats up, pat chicken dry with paper towels and cut into bite-sized pieces.

Once the pot is hot, add butter and swirl to coat the bottom. Add chicken and spices; cook, stirring frequently, until chicken is golden and cooked through, 5-7 minutes. Transfer chicken to a plate and set aside. (Reserve pot with cooking juices for later use.)

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, small dice tomatoes. Place in a large bowl.

Trim and small dice zucchini. Add to the bowl with the tomato.

Peel, halve, and small dice onions. Peel and mince garlic. Add both to the bowl.

Return pot (with cooking juices) to medium-high heat, add more butter, and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until softened, 4-5 minutes.

Add cooked orzo, chicken, and broth to the pot with the veggies. Cook, stirring occasionally, until liquid is mostly absorbed, 7-8 minutes.

Meanwhile, finely grate Parmesan.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

When the liquid is mostly absorbed, remove orzo from heat. Add Parmesan and basil, then stir to combine.

To serve, divide orzo sauté between plates or bowls. Enjoy!

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