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

Oven-Baked Pesto Chicken & Orzo

with Spinach, Tomatoes & Ricotta

35 MIN
2 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
      790 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Pesto Chicken & Orzo with Spinach, Tomatoes & Ricotta
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • 4 oz Orzo Pasta
    • 4 oz Grape Tomatoes
    • 3 oz Baby Spinach
    • ⅓ cup Basil Pesto
    • 2 Tbsps Mascarpone Cheese
    • ¼ cup Grated Parmesan Cheese
    • ½ cup Part-Skim Ricotta Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Single-Use Aluminum Tray
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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. In the tray, combine 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 the 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. Place the seasoned chicken in an even layer over the prepared base.

    Bake the tray & serve your dish
    3 Bake the tray & serve your dish

    Tightly cover the tray 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 tray topped with the ricotta and parmesan. Enjoy!

    Tips from Home Chefs

    Oven-Baked Pesto Chicken & Orzo

    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. In the tray, combine 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 the 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. Place the seasoned chicken in an even layer over the prepared base.

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

    Tightly cover the tray 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 tray topped with the ricotta and parmesan. Enjoy!

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