Creamy Pesto Chicken & Orzo with Capers & Currants

Creamy Pesto Chicken & Orzo

with Capers & Currants

30 MIN
+$2.99/serving 2 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    • with Shrimp

    From the Test Kitchen

    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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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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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
    Creamy Pesto Chicken & Orzo with Capers & Currants
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • 4 oz Orzo Pasta
    • 6 oz Carrots
    • 4 oz Grape Tomatoes
    • 2 cloves Garlic
    • ⅓ cup Basil Pesto
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Capers
    • 2 Tbsps Dried Currants
    • ¼ tsp Crushed Red Pepper Flakes

    Creamy Pesto Chicken & Orzo

    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. Taste, then season with salt and pepper if desired.

    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, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.  

    4 Cook the shrimp

    Pat the shrimp 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 shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. 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, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

    Cook the shrimp
    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 finished pasta topped with the cooked shrimp. Drizzle with the creamy pesto. Enjoy!

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