Oven-Baked Pesto Chicken & Orzo with Spinach, Tomatoes & Ricotta
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Oven-Baked Pesto Chicken & Orzo

with Spinach, Tomatoes & Ricotta

35 MIN
+$9.49/serving 4 Servings
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    From the Test Kitchen

    Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll cook tender bites of Italian-seasoned chicken over a bed of orzo pasta, spinach, and juicy tomatoes, before finishing the dish with a dollop of creamy ricotta.
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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
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    ingredients
    Oven-Baked Pesto Chicken & Orzo with Spinach, Tomatoes & Ricotta
    Title
    • 20 oz Boneless Chicken Breast Pieces
    • ½ lb Orzo Pasta
    • ⅔ cup Basil Pesto
    • ¼ cup Mascarpone Cheese
    • ½ cup Grated Parmesan Cheese
    • ½ lb Grape Tomatoes
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 cup Part-Skim Ricotta Cheese
    • 5 oz Baby Spinach
    • ½ tsp Crushed Red Pepper Flakes
    • 2 Single-Use Aluminum Trays
    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the pasta, pesto, mascarpone, tomatoes, spinach, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Add 1/2 cup of water to each tray. Season with salt and pepper; stir to combine.

    Prepare the chicken
    2 Prepare the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. Evenly divide the seasoned chicken between the two trays; arrange in an even layer over the prepared base.

    Bake the trays & serve your dish
    3 Bake the trays & serve your dish

    Tightly cover the trays with foil and bake 20 to 22 minutes, or until the pasta is tender and the chicken is cooked through. Remove from the oven. Carefully remove the foil. Let stand at least 3 minutes. Serve the baked trays topped with the ricotta and parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the pasta, pesto, mascarpone, tomatoes, spinach, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Add 1/2 cup of water to each tray. Season with salt and pepper; stir to combine.

    2 Prepare the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. Evenly divide the seasoned chicken between the two trays; arrange in an even layer over the prepared base.

    Prepare the chicken
    Bake the trays & serve your dish
    3 Bake the trays & serve your dish

    Tightly cover the trays with foil and bake 20 to 22 minutes, or until the pasta is tender and the chicken is cooked through. Remove from the oven. Carefully remove the foil. Let stand at least 3 minutes. Serve the baked trays topped with the ricotta and parmesan. Enjoy!

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