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Italian Chicken & Creamy Tomato Sauce
over Garlic Butter Orzo & Zucchini
with Boneless Chicken Breast Pieces
Active:
35m
Total:
35m
A luxurious, creamy pan sauce coats fresh tomatoes and tender chicken before it all gets piled onto a bed of garlicky, zucchini-studded orzo—perfect for soaking up any extra sauce.
Details
A luxurious, creamy pan sauce coats fresh tomatoes and tender chicken before it all gets piled onto a bed of garlicky, zucchini-studded orzo—perfect for soaking up any extra sauce.
Nutrition per serving
45g Of Protein
Ingredients
10 oz
Boneless Chicken Breast Pieces
4 oz
Orzo Pasta
1 each
Zucchini
4 oz
Grape Tomatoes
1 each
Lemon
2 clove
Garlic
¼ cup
Cream
¼ cup
Grated Parmesan Cheese
1 oz
Garlic & Herb Flavored Butter
1 tbsp
Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Quarter and deseed the lemon(s).
step 2
Cook the pasta
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.
step 3
Cook the zucchini
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the 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.
step 4
Cook the chicken & tomatoes
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. 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 seasoned tomatoes. Cook, stirring frequently and gently pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until the tomatoes are softened and the chicken is browned and cooked through. Add the cream (shaking the packet before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and slightly thickened. Turn off the heat.
step 5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked zucchini, butter, and the juice of 2 lemon wedges (or 4 wedges for 4 servings); stir until combined and the butter is melted. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken and tomatoes (including any sauce from the pan). Garnish with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!
Instructions
step 1
Prepare the ingredients
Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Quarter and deseed the lemon(s).
step 2
Cook the pasta
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.
step 3
Cook the zucchini
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the 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.
step 4
Cook the chicken & tomatoes
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning; toss to coat. 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 seasoned tomatoes. Cook, stirring frequently and gently pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until the tomatoes are softened and the chicken is browned and cooked through. Add the cream (shaking the packet before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and slightly thickened. Turn off the heat.
step 5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked zucchini, butter, and the juice of 2 lemon wedges (or 4 wedges for 4 servings); stir until combined and the butter is melted. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken and tomatoes (including any sauce from the pan). Garnish with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!
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