Description
Discover how to make the perfect Creamy Pesto Orzo with our easy-to-follow recipe. Creamy, flavorful, and ready in no time! Start cooking now.
Ingredients
- 1 1/4 cup (300 ml) s uncooked orzo pasta
- 1/4 cup (60 ml) s sun-dried tomatoes
- 2 tablespoon (30 ml) s pesto
- 2 cloves of garlic, grated or minced
- 1 teaspoon (5 ml) Italian seasoning
- 1/4 teaspoon (1 ml) red pepper flakes
- Salt and freshly ground black pepper to taste
- 2 1/4 cup (540 ml) s low sodium chicken broth, more if needed
- 2 cup (480 ml) s cooked shredded boneless skinless chicken breasts
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (60 ml) shredded Parmesan cheese
- 1 tablespoon (15 ml) chopped fresh basil
Instructions
- Warm up a deep pan, Dutch oven, or pot over medium-high heat. Combine the orzo, sun-dried tomatoes, pesto, garlic, and Italian seasoning, then mix everything together, allowing the orzo to toast briefly for a minute.
- Add the chicken broth, sprinkle with salt and pepper, and let it come to a soft boil. Reduce the heat to medium-low and let it simmer for around 12 minutes, or until the orzo is cooked and most of the broth is absorbed. Keep stirring regularly to stop the orzo from sticking to the pan. If the broth is absorbed too quickly, add more in small amounts.
- Once the orzo is fully cooked, mix in the cream, Parmesan cheese, chicken, and basil. Let it heat through for another minute or so. Adjust the seasoning as needed and top with extra Parmesan cheese and freshly chopped basil if desired.
Notes
- For a vegetarian option, substitute chicken with chickpeas or tofu for added protein and texture.
- To incorporate extra veggies, mix in spinach or roasted bell peppers before adding cream and cheese.
- Make it gluten-free by using rice or quinoa pasta as an alternative.
