Chicken and veggie orzo pasta

Name: Chicken and veggie orzo pasta
Cook time: 25 min
Yield: 4

with a garlic and lemon aioli and shaved Parmesan

Ready in around 25 mins

RECIPE FACT:

Pesto is a sauce that originated in Liguria, in Italy.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C and bring a pot of salted water to the boil over a high heat.
1. TO COOK THE VEGETABLES AND PASTA:

Peel the red onions and cut into 1 cm wedges. Trim the ends off the courgette and discard then cut into 1 cm slices. Place the courgette onto an oven tray lined with baking paper along with the onion wedges. Drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 20 mins. Cut the cherry tomatoes in half and set aside until needed. Empty the pack of orzo pasta into the pot of boiling water, bring back to the boil and cook for 7 mins. Drain well into a colander and drizzle with olive oil to avoid the pasta sticking.
2. TO PREPARE AND COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each piece of chicken into 2 cm pieces. Heat a drizzle of olive oil in a nonstick frying pan over a medium-high heat. When the pan is hot add the chicken and cook for 8-10 mins turning halfway then season with salt and pepper.
3. TO FINISH THE ORZO PASTA:

Add the cooked orzo pasta and pesto to the chicken with the baby spinach, cherry tomatoes and vegetables from the oven. Season with salt and pepper and gently mix until the spinach has wilted slightly.
TO SERVE:

Divide the chicken and veggie pesto pasta between bowls. Top with a dollop of garlic & lemon aioli and shaved Parmesan.