Creamy Pesto Chicken & Orzo with Capers & Currants

Creamy Pesto Chicken & Orzo

with Capers & Currants

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving
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In this colorful dish, sautéed chicken, capers, and currants, and a hearty bed of orzo (studded with carrots and juicy tomatoes) come together under a drizzle of creamy basil pesto—creating a variety of exciting flavors and textures in every bite.
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fresh
ingredients
Creamy Pesto Chicken & Orzo with Capers & Currants
Title
  • 10 oz Chopped Chicken Breast
  • 4 oz Orzo Pasta
  • 6 oz Carrots
  • 2 cloves Garlic
  • 4 oz Grape Tomatoes
  • 1 Tbsp Capers
  • 2 Tbsps Dried Currants
  • ⅓ cup Basil Pesto
  • 2 Tbsps Mayonnaise
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
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. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the pesto and mayonnaise

Cook the vegetables
2 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the pasta
3 Cook the pasta

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

Cook the chicken
4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the currants, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the finished pasta. Drizzle with the creamy pesto. Enjoy! 

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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. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the pesto and mayonnaise

2 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the vegetables
Cook the pasta
3 Cook the pasta

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

4 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the currants, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

Cook the chicken
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken over the finished pasta. Drizzle with the creamy pesto. Enjoy!