Family Meal Prep Bundle

with Chicken & Chorizo

65 MIN

8 Servings

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From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.

This week's meals are:
Pesto Chicken & Orzo Bake with Mushrooms, Peppers & Spinach
Creamy Tomatillo Chorizo Tacos with Veggies, Pepitas & Crispy Onions
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Nutrition

PER SERVING
Calories

800 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Chopped Chicken Breast
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
½ lb Orzo Pasta
⅓ cup Basil Pesto
4 oz Smoked Gouda Cheese
¼ cup Grated Parmesan Cheese
¼ cup Cream
¼ cup Mascarpone Cheese
18 oz Pork Chorizo
8 Flour Tortillas
1 oz Sliced Pickled Jalapeño Pepper
¾ cup Tomatillo-Poblano Sauce
2 Tbsps Raw Pepitas
⅓ cup Crispy Onions
½ cup Sour Cream
¼ tsp Crushed Red Pepper Flakes
2 Red Onions
5 oz Baby Spinach
2 Bell Peppers
½ lb Mushrooms
2 Tbsps Red Wine Vinegar
2½ Tbsps Vegetable Demi-Glace
1 Tbsp Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the pasta

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Grate the smoked gouda on the large side of a box grater. Roughly chop the pepitas. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream, tomatillo-poblano sauce, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

3 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. 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 in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to the pot of cooked pasta. Wipe out the pan.

4 Cook the chorizo

In the same pan, heat 2 teaspoons of olive oil over medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a large bowl. Wipe out the pan.

5 Cook the vegetables

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onions and diced peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and softened. Add the demi-glace (carefully, as the liquid may splatter), vinegar, honey (kneading the packet before opening), 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, 1 to 2 minutes, or until thoroughly combined.

6 Add the spinach & finish the vegetables

Add the spinach to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer half the cooked vegetables to the pot of cooked chicken and pasta. Stir to combine. Transfer the remaining cooked vegetables to the bowl of cooked chorizo. Stir to combine.

7 Finish & serve the pasta bake

To the pot of cooked chicken, pasta, and vegetables, add the pesto, mascarpone, and cream; season with salt and pepper. Stir until to thoroughly combined. Taste, then season with salt and pepper if desired. Lightly oil a large baking dish. Transfer the finished pasta to the baking dish. Evenly top with the grated gouda.

STOP & STORE: If you're saving the pasta bake for later, wrap the baking dish in foil or plastic wrap and refrigerate until ready to bake.

FINISH & SERVE: Bake 9 to 11 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Garnish the finished bake with the parmesan. Enjoy!

8 Finish & serve the chorizo tacos

STOP & STORE: If you’re planning to enjoy this meal at a later date, stop here and store the cooked food in airtight containers in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos as desired using the warmed tortillas, cooked chorizo and vegetables, creamy tomatillo sauce, chopped pepitas, and crispy onions. Enjoy!

9 Reheat the pasta bake

If you saved the pasta bake for later, finish and serve as directed, but bake 20 to 25 minutes, or until heated through and the cheese is melted.

10 Reheat the tacos

If you saved the tacos for later, reheat the finished chorizo and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve the tacos as directed.