Orzo Pasta bursting with Italian Chicken and vegges bathed in a creamy Parmesan tomato sauce on your table in just over 30 minutes and all made in one pot!
2 chicken breasts chopped into bite size ((approx.1 pound))
1 tablespoon olive oil
3 tablespoons pesto, divided
1/2 onion, chopped
1 cup sliced carrots
1 cup zucchini, quartered
1 red bell pepper, chopped
1 cup uncooked orzo
2 garlic cloves, minced
1 14.5 oz. can crushed tomatoes
2 cups low sodium chicken broth
1 teaspoon chicken bouillon, optional*
1/2 teaspoon dried oregano
1/4 teaspoon salt (*)
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese
freshly grated Parmesan cheese
fresh parsley
Steps:
Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.
Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn't burn, covering pot after each stir.
Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).
Prep all vegetables and meats. Mince garlic. Chop spinach. Halve the tomatoes. Remove casings from the sausages.
Heat the olive oil in a large, tall-sided pan that's oven safe. Cook sausage until browned.
Add tomatoes and garlic to the pan, cooking until the tomatoes are wilted. Add orzo and italian seasoning and toss until orzo is coated in juices, about 1 minutes. Season with salt and pepper.
Add the chicken stock. Bring to a boil, then let simmer until orzo is al dente, 7-9 minutes. Stir in spinach and cook until wilted. (If mixture gets dry, add in small amounts of water until orzo is cooked.)
Stir mozzarella into the pan. Sprinkle pank and parmesan on top, and broil in the oven until panko is golden brown.
Sprinkle with parsley and serve.
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