For this easy one-pot pasta, you'll sauté British chicken with red pepper and onion, then add orzo, red pesto and top with fresh basil. Tastes like risotto, but with a lot less stirring!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||5.6 g|
|Protein||12.1 g||44.6 g|
|Salt||0.84 g||3.09 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Peel and chop the red onion[s] into wedges
Heat a wide based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat
Once hot, add the chopped pepper and onion with a pinch of salt
Add the chicken breasts and cook for 3-5 min on each side until golden, stirring the vegetables occasionally
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve the Knorr chicken stock cube[s] in 550ml [1.1L] boiled water
Add the sun-dried tomato nut pesto and tomato paste – this is your pesto stock
Once the chicken is golden, add the garlic and cook for 1 min or until fragrant
Once fragrant, add the orzo pasta and pesto stock and bring to the boil over a high heat
Once boiling, reduce the heat to medium-low and cook, covered, for 11-12 min or until the chicken is cooked through (no pink meat!)
Tip: Stir the orzo occasionally to prevent it from sticking!
Meanwhile, grate the cheddar cheese
Once cooked, remove the chicken from the pan (keep the orzo cooking!) and transfer it to a board, then shred it apart using two forks – this technique is known as ‘pulling’
Once the orzo is tender, add the grated cheese and give everything a good mix up
Season with salt and pepper – this is your red pepper & pesto orzo
Tip: Add a splash more water if your pan's looking a little dry!
Roughly chop the basil, including the stalks
Serve the shredded chicken over the red pepper & pesto orzo
Garnish with the chopped basil