one-pot orzo with chicken pesto and vegetables

There are so many types of pasta available in the supermarkets these days, and I love experimenting with different pastas to create dishes with different textures!

One of the pastas that I really love, and feel that is totally under-rated, is orzo.

Orzo is a short-cut pasta, shaped like a large grain of rice. It expands when cooked and a little really goes a long way! Because it is quite small, orzo is quick to cook and very versatile – it can be added into soups, salads or even baked in a casserole.

And that is what I am going to do today! 

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This is a recipe for a One-pot orzo dish with chicken that is marinated in Pistachio Pesto and then cooked with onion, garlic and vegetables. 

It is amazingly easy to cook – simply mix everything in a casserole then bake in the oven, and is great either a main dish or as a warm salad.

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You can customize the dish too – I used carrots, red peppers and zucchini but you can use any vegetables that you like.

Let me show you how easy this is to cook.

Marinate the chicken with the pesto and set it aside while you chop the vegetables.

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In a casserole, saute the onions for a minute to soften.

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Add the chicken and cook for another 3-4 minutes. The chicken does not have to be cooked through.

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Add the minced garlic and stir to mix.

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Put in all the vegetables.

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And the orzo (do not wash the orzo!).

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Pour in diced tomatoes and chicken or vegetable stock. Stir to distribute.

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Add dried oregano, chili flakes, salt and black pepper.

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Stir to combine. 

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Cover the casserole and transfer it into the oven. Bake at 180°C for 20-25 minutes, or until the orzo and vegetables are tender. The stock should mostly have been absorbed by the orzo.

Give the casserole a stir and check the seasonings then sprinkle on grated Pecorino, chopped Italian flat-leaf parsley, black pepper and chili flakes.

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Serve immediately.

One-Pot Orzo With Chicken Pesto And Vegetables
Serves 4
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Ingredients
  1. 1 chicken breast (2 halves), skin removed and diced
  2. 3 tablespoons Bronte Pistachio pesto (or any pesto)
  3. 1/2 onion, diced
  4. 3 cloves garlic, minced
  5. 1 small carrot, thinly sliced
  6. 1/2 zucchini, diced
  7. 1 small red pepper, seeds removed and diced
  8. 340g orzo (or any small pasta)
  9. 1 can (411g) chopped tomaotes
  10. 480ml low-sodium chicken (or vegetable) stock (or use 240ml normal chicken stock + 240ml water)
  11. 1 teaspoon chicken powder (optional)
  12. 1 teaspoon dried oregano
  13. 1/2 teaspoon chili flakes
  14. Salt, to taste
  15. Black pepper, to taste
  16. Pecorino (or Parmesan) cheese, grated
  17. Italian flat-leaf parsley, chopped
Instructions
  1. Marinate the chicken with the pesto and set it aside while you chop the vegetables.
  2. In a casserole, saute the onions for a minute to soften.
  3. Add the chicken and cook for another 3-4 minutes. The chicken does not have to be cooked through.
  4. Add the minced garlic and stir to mix.
  5. Put in all the vegetables. And the orzo (do not wash the orzo!).
  6. Pour in diced tomatoes and chicken or vegetable stock. Stir to distribute.
  7. Add dried oregano, chili flakes, salt and black pepper. Stir to combine.
  8. Cover the casserole and transfer it into the oven. Bake at 180°C for 20-25 minutes, or until the orzo and vegetables are tender. The stock should mostly have been absorbed by the orzo.
  9. Give the casserole a stir and check the seasonings then sprinkle on grated Pecorino, chopped Italian flat-leaf parsley, black pepper and chili flakes.
  10. Serve immediately.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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