Chicken in red pesto cream sauce with orzo and green beans
Ingredients
4 persons
- 400 grams of orzo
- 1 teaspoon Tuscan seasoning
- 8 boneless chicken thighs
- 1 teaspoon Tuscan seasoning
- 3 tomatoes
- 1 shallot, finely chopped
- 2 cloves garlic, finely minced
- 5 tablespoons ELVEA red pesto
- 200 milliliter room
- 1 handful fresh basil
- olive oil
- 400 grams green beans, trimmed
- grated Parmesan cheese
- salt and pepper
Preparation
-
1
Bring a large pot of salted water to a boil and cook the orzo according to the package directions. Drain, toss with the Tuscan herbs, and set aside.
-
2
Season the chicken thighs with Tuscan herbs, pepper, and salt.
-
3
Heat olive oil in a large pan and fry the chicken thighs all over until golden brown and cooked through.
-
4
Cut the tomatoes in half and place them between the chicken. Add the shallot and garlic and let them sauté for a few minutes.
-
5
Stir in the ELVEA red pesto and sauté briefly. Deglaze with a splash of water and scrape the browned bits from the bottom of the pan.
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6
Add the basil, pour in the cream, and let it simmer gently until a creamy sauce forms.
-
7
Cook the green beans for 6 to 8 minutes in salted water until they are tender-crisp. Drain and finish with grated Parmesan and pepper.
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8
Divide the orzo among the plates. Serve with the chicken thighs, red pesto cream sauce, tomatoes, and green beans. Garnish with extra fresh basil.
Buon appetito!
