One-Pot Pesto Chicken and Orzo by Tidal Tastes

Ingredients

• 500g (1.1 lb) chicken breast, cut into bite-sized pieces
• 300g (1.5 cup) orzo pasta
• 150g (1/2 cup) basil pesto
• 700ml (3 cup) chicken broth
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 30g (1/4 cup) parmesan cheese, grated (for serving)

Instructions

1. Heat olive oil in a large skillet or pot over medium-high heat.
2. Add chicken pieces and cook for 5-6 minutes until browned and cooked through; remove from pan and set aside.
3. Add minced garlic to the same pan and sauté for 1 minute until fragrant.
4. Stir in the dry orzo, toasting slightly for 1-2 minutes.
5. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits.
6. Bring to a simmer, cover, and cook for 8-10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
7. Stir the cooked chicken and pesto into the orzo until well combined and heated through, about 1-2 minutes.
8. Serve immediately topped with grated parmesan cheese.