pesto with orzo and chicken (1-pot meal)
This recipe is a new favorite! pesto with orzo and chicken is easy, done within 30 minutes, and packed with nutrients. It even contains a whole hidden zucchini!
- 1 lb chicken (ground, breasts, or thighs)
- 1 1/2 tsp cc special (or 3/4 tsp salt)
- 2 tsp + 1 Tbsp tuscan herb (or italian seasoning)
- 1 zucchini, grated
- 2 servings orzo (or sub another pasta/gluten-free alternative)
- 1 tsp veggie umami
- 2 c water
- 1 c basil leaves (packed)
- 3-4 cloves raw garlic
- 1/4 c pine nuts or cashews (or sub in your favorite nut/seed)
- 1/2 tsp salt
- 1/2 tsp putz pepper (or black pepper)
- 1/4 c olive oil
- 1 Tbsp lemon juice
- 1/4 c shredded parmesan or other aged hard cheese (or use 1 tsp miso paste + 1/8 c nuts/seeds, if you prefer)
- If desired, cut chicken into pieces. Season with 1 1/2 tsp cc special and 2 tsp tuscan herb.
- Heat a skillet over medium-high. Add butter or other cooking fat, then add seasoned chicken. Cook until browned, about 5 minutes per side.
- While chicken is cooking, grate the zucchini on the large grater setting.
- Add grated zucchini, orzo, veggie umami, and water to the pan. Cook for about 10 minutes. Do not cover, as this will make the pasta cook faster and keep everything soupy. We want the water to evaporate to create a thick saucy base.
- When pasta is cooked, turn off heat. Stir in about 1/2 cup pesto - use more or less to your taste!
