Chicken & Red Pepper Romesco with Creamy Parmesan Orzo & Zucchini
45g of Protein

Chicken & Red Pepper Romesco

with Creamy Parmesan Orzo & Zucchini

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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30g Of Protein
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45g Of Protein
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    Wellness
  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-Off Shrimp (Peeled & Deveined) View recipe
    Wellness
  • with Chicken Breasts

    From the Test Kitchen

    In this dish, you'll mix cream, parmesan, and zucchini into orzo to create a rich and hearty base for simply seared chicken. To top it all you'll combine our nutty romesco with chopped roasted red peppers, for a dynamic, smoky sauce to coat every bite.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    fresh
    ingredients
    Chicken & Red Pepper Romesco with Creamy Parmesan Orzo & Zucchini
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • ½ lb Orzo Pasta
    • 2 Zucchini
    • 2 cloves Garlic
    • 2 oz Sliced Roasted Red Peppers
    • ½ cup Cream
    • ½ cup Grated Parmesan Cheese
    • 6 Tbsps Romesco Sauce (Contains Almonds)

    Tips from Home Chefs

    Cook the pasta
    1 Cook the pasta

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, combine the chopped peppers and romesco sauce; season with salt and pepper.

    Prepare the ingredients
    Cook the zucchini
    3 Cook the zucchini

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked zucchini, cream (shaking the packet before opening), and parmesan; season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and red pepper romesco. Enjoy!

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