Chicken & Zucchini Orzo

with Smoky Tomato Pan Sauce & Parmesan

50 MIN

+$1.99/serving 4 Servings

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with Shrimp

From the Test Kitchen

In this dish, you'll elevate simply seared chicken with a vibrant pan sauce, featuring bursted grape tomatoes, the fond from our chicken, and smoky tomato-chipotle butter. A hearty bed of orzo mixed with creamy mascarpone and studded with zucchini is the perfect base for the chicken and sauce.
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Dietary Information

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

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Shrimp (Peeled & Deveined)
½ lb Orzo Pasta
2 Zucchini
½ lb Grape Tomatoes
2 Scallions
2 oz Tomato Chipotle Flavored Butter
¼ cup Grated Parmesan Cheese
2 Tbsps Mascarpone Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Cook the zucchini

Meanwhile, 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, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp

Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Make the pan sauce

To the pan of reserved fond, add the halved tomatoes; season with salt and pepper. Cook on medium-high, stirring frequently and gently pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened and beginning to break down. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and the sauce is thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

To the pot of cooked pasta, add the cooked zucchini and mascarpone; season with salt and pepper. Stir to combine. Serve the finished pasta topped with the cooked shrimp and pan sauce. Garnish with the parmesan and sliced green tops of the scallions. Enjoy!