Main
Tuscan Sun-Dried Tomato Chicken and Orzo Skillet
55 minServes 4Nutri-Score C€€
C
55 min
55 minTuscan Sun-Dried Tomato Chicken and Orzo Skillet
what you need
Ingredients
spicy Italian sausage (casings removed)Meat300 g- chicken thighs (cut into bite-sized pieces)Meat600 g
Italian seasoning (dried herb blend)Spices10 g
garlic (cloves, minced)Produce4 pieces
onion (diced)Produce1 piece
fresh herbs (chopped (thyme, rosemary, oregano))Produce15 g
orzo (dried)Grains250 g- celery (stalks, sliced)Produce2 pieces
- kale (stems removed, chopped)Produce150 g
basil pestoPantry60 g
Parmesan cheese (finely grated)Dairy60 g- sun-dried tomatoes (drained and sliced)Pantry80 g
- chicken stock (hot)Pantry500 ml
olive oilPantry30 ml
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
589kcal
- Carbs
- 51 g
- Proteins
- 30 g
- Fat
- 30 g
what you’ll use
Tools
Frying pan
Oven
Mixing bowl
wooden spoon
step by step
Method
- Step 1
Brown the sausage
- Heat the olive oil in a large ovenproof skillet over medium-high heat.
- Add the spicy Italian sausage, breaking it up, and brown it well.
- Step 2
Season and sear the chicken
- Add the chicken pieces to the skillet and toss with the Italian seasoning, salt and pepper.
- Add the garlic, onion and fresh herbs, then mix everything together.
- Step 3
Add orzo, celery and sun-dried tomatoes
- Stir in the orzo and the sliced celery.
- Add the sun-dried tomatoes and pour in the hot chicken stock.
- Let it cook until the orzo starts to soften.
- Step 4
Add kale, pesto and Parmesan
- Stir in the kale and let it wilt.
- Spoon over the basil pesto and sprinkle with the grated Parmesan.
- Step 5
Bake until creamy
- Transfer the skillet to the oven and bake until the orzo is creamy and the chicken is cooked through.
- Step 6
Serve
- Take the skillet out of the oven and serve hot, straight from the pan.