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2 tablespoons olive oil
16 ounces Soules Kitchen Oven Roasted Chicken, thawed
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups uncooked orzo pasta
3 cups low-sodium chicken broth
1 cup basil pesto
1/4 cup heavy cream
Fresh basil, for garnish
Heat oil in large skillet over medium-high heat. Add chicken and cherry tomatoes and cook until chicken is heated through and tomatoes begin to soften, about 2 to 3 minutes. Add garlic, salt and pepper and cook until fragrant, about 1 minute.
Add orzo pasta and chicken broth. Bring mixture to a simmer, then reduce heat to low. Cover and simmer, stirring occasionally, until orzo is cooked through and broth is absorbed, about 10 to 12 minutes.
Stir in pesto and heavy cream. Cook until heated through and sauce is reduced slightly, about 3 to 4 minutes. Remove from heat. Garnish with basil and serve.
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