Chicken, Zucchini & Tomato Orzo with Salsa Verde

Chicken, Zucchini & Tomato Orzo

with Salsa Verde

30 MIN
4 Servings
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  • with Chicken Breast Strips
    includes 22 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Chicken Breast Strips

    From the Test Kitchen

    Simply spiced chicken gets a lift from our Italian-inspired orzo salad, packed with tender vegetables and bites of fresh mozzarella, then dressed with herby salsa verde.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    ingredients
    Chicken, Zucchini & Tomato Orzo with Salsa Verde
    Title
    • 22 oz Chicken Breast Strips
    • ½ lb Orzo Pasta
    • 2 cloves Garlic
    • 2 Zucchini
    • ½ lb Grape Tomatoes
    • 4 oz Fresh Mozzarella Cheese
    • 1 Tbsp Apple Cider Vinegar
    • 0.7 oz Grana Padano Cheese
    • ⅓ cup Salsa Verde
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large 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. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Medium dice the mozzarella. Grate the Grana Padano on the small side of a box grater.

    Cook the chicken
    2 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season on both sides with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook 2 to 3 minutes, stirring occasionally, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Cook the zucchini
    4 Cook the zucchini

    In the pan of reserved fond, 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 chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked pasta, add the cooked zucchini, seasoned tomatoes, diced mozzarella, salsa verde, vinegar, and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the finished pasta. Garnish with the grated Grana Padano. Enjoy! 

    Tips from Home Chefs

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    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large 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. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Medium dice the mozzarella. Grate the Grana Padano on the small side of a box grater.

    2 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season on both sides with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook 2 to 3 minutes, stirring occasionally, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

    Cook the chicken
    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    4 Cook the zucchini

    In the pan of reserved fond, 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 chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat.

    Cook the zucchini
    Finish & serve your dish
    5 Finish & serve your dish

    To the pot of cooked pasta, add the cooked zucchini, seasoned tomatoes, diced mozzarella, salsa verde, vinegar, and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the finished pasta. Garnish with the grated Grana Padano. Enjoy! 

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