Chicken Pesto Orzo

• 8 oz orzo pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup prepared pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• Fresh basil leaves, for garnish

Steps

1. 1 Cook orzo according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and cooked through.
3. 3 Remove chicken from skillet and set aside.
4. 4 In the same skillet, sauté garlic until fragrant.
5. 5 Add pesto, chicken broth, and butter to the skillet; stir until butter melts and sauce is smooth.
6. 6 Return chicken and orzo to the skillet. Add cherry tomatoes and Parmesan cheese.
7. 7 Toss to combine, heating through for 2-3 minutes.
8. 8 Garnish with fresh basil before serving.

Nutrition

Tips

• Use store-bought pesto to save time, or make your own if you're feeling fancy.
• Add a splash of lemon juice for extra brightness.
• For a creamier sauce, stir in a tablespoon of heavy cream.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if needed.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with warm crusty bread for a delightful twist.

FAQ