One Pan Caprese Pesto Chicken Orzo

🧂 Ingredients

• 2-3 cups cherry tomatoes
• 1-2 zucchini

  thinly sliced
• 3 cloves garlic

  chopped
• 1 shallot

  chopped
• 3 tablespoons extra virgin olive oil
• 4 thin-cut boneless skinless chicken breasts

  about 1 lb.
• 1/3 cup fresh basil

  chopped
• chili flakes

  tp taste
• salt and black pepper

  to taste
• 2 cups dry orzo pasta
• 1/2 cup basil pesto
• 2 ½ cups water
• 1 1/2 cups shredded mozzarella cheese

Instructions

• 1 Preheat the oven to 400° F.
• 2 In a 9×13 inch baking dish, combine the tomatoes, zucchini, olive oil, garlic,
  shallots, basil, chili flakes, salt, pepper and chicken breasts and toss to
  combine. Roast for 10 minutes and then remove from the oven.
• 3 In the pan, add the dry orzo and pesto. Pour water over the top and stir with a
  fork to combine. Return the dish to the oven and bake for 12-15 minutes, or
  until most of the water has evaporated, but not all.
• 4 Remove from the oven, stir the pasta gently with a fork and sprinkle shredded
  cheese over the top. Bake for another 10 minutes, until the cheese has melted,
  the sauce is bubbling, and the chicken has cooked through. Top with fresh basil.

Nutrition Info