Creamy Pesto Chicken Orzo
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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- Mustard: not fully checked
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- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 chicken breasts, whole
- 1 white onion, diced
- 1 tbsp garlic purée
- 100ml chicken stock
- 4 tbsp reduced-fat green pesto
- 150g sundried tomatoes
- 80g frozen peas
- 2 tbsp half-fat crème fraîche
- 1 tbsp cornflour (optional)
- 300g dried orzo
- Grated Parmesan cheese, to serve (optional)
Method
- Add the whole chicken breasts, onion, garlic purée, stock, pesto and sundried tomatoes to the slow cooker, stir and cook on high for 3–4 hours or low for 7–8 hours.
- Once ready, stir in your frozen peas, add the slow cooker lid and heat through to cook for 10 minutes. Stir through the crème fraîche – if the sauce is runny, blend the cornflour with 2 tablespoons of water to make a paste and stir it in until the sauce thickens.
- Cook your orzo according to the packet instructions, then drain and serve immediately with the creamy pesto chicken and with some Parmesan for sprinkling over.