Chicken, Zucchini & Tomato Orzo with Salsa Verde

Chicken, Zucchini & Tomato Orzo

with Salsa Verde

30 MIN
+$1.45/serving 4 Servings
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Available Options

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

    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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    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Chicken, Zucchini & Tomato Orzo with Salsa Verde
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ½ lb Orzo Pasta
    • 4 oz Fresh Mozzarella Cheese
    • 2 cloves Garlic
    • 2 Zucchini
    • ½ lb Grape Tomatoes
    • ¼ tsp Crushed Red Pepper Flakes
    • 0.7 oz Grana Padano Cheese
    • 1 Tbsp Apple Cider Vinegar
    • ⅓ cup Salsa Verde
    time-saving
    tips & techniques
    How To: Properly Salt Cooking Water
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 shrimp
    2 Cook the shrimp

    Pat the shrimp dry with  paper towels; place in a bowl. Season 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 shrimp in an even layer. Cook, without stirring 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque 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 shrimp over the finished pasta. Garnish with the grated Grana Padano. Enjoy!

    Tips from Home Chefs

    Chicken, Zucchini & Tomato Orzo

    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 shrimp

    Pat the shrimp dry with  paper towels; place in a bowl. Season 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 shrimp in an even layer. Cook, without stirring 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

    Cook the shrimp
    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 shrimp over the finished pasta. Garnish with the grated Grana Padano. Enjoy!

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