Creamy Pesto Chicken & Orzo

Updated at: Tue, 31 Oct 2023 17:37:20 GMT

Step 1

Fill a medium pot 3/4 full with salt water, cover and heat to boiling on high.

Step 2

Wash and dry the fresh produce.

Step 3

Peel the carrots, halve lengthwise, then thinly slice crosswise.

Step 4

Halve the Tomatoes.

Step 5

Peel and roughly chop 2 cloves of garlic.

Step 6

In a bowl, combine the pesto and mayonnaise. Taste, then season to taste with salt and pepper.

Step 7

In a medium pan, nonstick if you have one, heat 2 tsp of olive oil on medium-high until hot.

Step 8

Add the sliced carrots in an even layer. Cook without stirring, 4-5 minutes, or until lightly browned.

Step 9

Add the halved tomatoes and chopped garlic, season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until softened.

Step 10

Transfer to a bowl and cover with foil to keep warm.

Step 11

Wipe out the pan.

Step 12

Meanwhile, add the pasta to the pot of boiling water. Cook stirring occasionally, 7-9 minutes, or until tender. Turn of the heat.

Step 13

Drain thoroughly and return to pot.

Step 14

Pat the chicken dry with paper towels, season with salt and pepper.

Step 15

In the same pan,, heat 2 tsp of olive oil on medium-high until hot.

Step 16

Add the seasoned chicken in an even layer. Cook without stirring, 3-4 minutes, or until lightly browned.

Step 17

Add the currants, capers,and as much of the red pepper flakes as you like, depending on how spicy you like the dish. Cook stirring occasionally, 3-4 minutes, or until the chicken is browned and cooked through.

Step 18

Turn off the heat.

Step 19

To the pot of cooked pasta, add the cooked vegetables and a drizzle of olive oil, stir to combine. Taste, then season with salt and pepper to taste.

Step 20

Serve the cooked chicken over finished pasta. Drizzle with the creamy pesto.

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