Creamy Pesto Chicken & Orzo

with Capers & Currants

⏱️ 25-35 min 👥 2 servings 📖 View on Blue Apron

Ingredients

From your pantry: Olive Oil, Salt, Pepper

Instructions

  1. Cook the pasta

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, uncovered, 10 to 12 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

  2. Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

  3. Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked vegetables, creamy sauce, butter, lemon juice, and half the parmesan; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the sliced cooked chicken and remaining parmesan. Enjoy!

  4. Prepare the ingredients

    Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stem ends of the zucchini; medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. Halve the tomatoes.

  5. Cook the vegetables

    In a medium pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and lightly browned. Add the diced zucchini, chopped garlic, capers, and lemon zest; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the zucchini is slightly softened. Add the halved tomatoes and cook, stirring frequently, 2 to 3 minutes, or until the tomatoes have wilted. Turn off the heat. Transfer to a bowl and cover with foil to keep warm.

Chef's Notes: Sourced from Blue Apron, now available by request only. We're excited to share its Progress. To ensure safe handling, cook and refrigerate this product (packs is 165°F). When doubling this dish for 4 servings, use a large pan and cook in batches if needed. Note: Orzo is a small rice-shaped pasta that is a go-to for quick weeknight dinners. It cooks quickly to a perfect al-dente and goes well with almost anything from a simple drizzle of olive oil to creamy pestos or hearty stews or saucy braised meats. For this creamy pesto tossed with chicken, vegetables, and bits of sweet currants and tangy capers, orzo seems like the perfect base or carb.
Cooking Tip: Cook along on the app
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