Chicken Pesto Orzo Skillet with Tomatoes

• 8 oz orzo
• 1 lb boneless skinless chicken breasts, cubed
• 2 cups cherry tomatoes, halved
• 1/2 cup prepared pesto
• 1 cup chicken broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt, to taste
• Pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• Juice of 1/2 lemon

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chicken and season with salt and pepper; cook until browned.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, add garlic and cook for 1 minute.
5. 5 Add orzo and stir to coat with oil.
6. 6 Pour in chicken broth and bring to a simmer.
7. 7 Add pesto and stir to combine.
8. 8 Return chicken to skillet with tomatoes; cover and cook for 10 minutes.
9. 9 Stir in Parmesan cheese and basil.
10. 10 Finish with a squeeze of lemon juice before serving.

Equipment

• Large skillet with lid

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add sun-dried tomatoes for an extra layer of flavor.

Substitutions

• Use gluten-free orzo for a gluten-free option.
• Substitute pesto with a homemade basil and pine nut sauce if preferred.

Pairings

• A glass of crisp Sauvignon Blanc.
• Fresh mozzarella on the side.

Nutrition

Tips

• For extra creaminess, stir in a splash of heavy cream before serving.
• Feel free to add in some sautéed spinach for a heartier meal.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently on the stovetop, adding broth if needed.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm crusty bread for a satisfying meal.

FAQ