Chicken, Zucchini & Tomato Orzo

with Salsa Verde

30 MIN

+$1.45/serving 4 Servings

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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

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

600 Calories or Less

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!