Chicken & Zucchini Orzo with Smoky Tomato Pan Sauce & Parmesan
45g of Protein

Chicken & Zucchini Orzo

with Smoky Tomato Pan Sauce & Parmesan

50 MIN
2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    Wellness
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    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Chicken Breasts

    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 studded with zucchini and parmesan 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

    600 Calories or Less 45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    View Full Nutrition
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    ingredients
    Chicken & Zucchini Orzo with Smoky Tomato Pan Sauce & Parmesan
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 4 oz Orzo Pasta
    • 4 oz Grape Tomatoes
    • 1 Zucchini
    • 2 Scallions
    • 1 oz Tomato Chipotle Flavored Butter
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    Prepare the ingredients
    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. Medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes.

    Cook the pasta
    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.

    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced 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.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

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

    Make the pan sauce
    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, 2 to 3 minutes, or until slightly softened and beginning to break down. Add ¼ cup 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.

    Finish & serve your dish
    6 Finish & serve your dish

    To the pot of cooked pasta, add the cooked zucchini and parmesan; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    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. Medium dice the zucchini. 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.

    Cook the pasta
    Cook the zucchini
    3 Cook the zucchini

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced 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 chicken

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

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

    Cook the chicken
    Make the pan sauce
    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, 2 to 3 minutes, or until slightly softened and beginning to break down. Add ¼ cup 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 parmesan; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken and pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!

    Finish & serve your dish
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