Creamy Tuscan Chicken
with Sautéed Veggies over Orzo
Cooking time
25 minutes
Servings
4
Calories
660 /serving
That’s amore! Share our love for Tuscany in a recipe designed to please all the ages at the table. Juicy chicken breasts finish cooking in a luscious cream sauce, before joining a bright veggie medley of sun-dried tomatoes, sweet peppers and mushrooms—and pasta, of course!
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 2 Garlic cloves
- 2 Sweet peppers
- 225g Sliced mushrooms
- 30g Sliced sun-dried tomatoes
- 280g Orzo
- 30ml Vegetable demi-glace
- 120ml Heavy cream
Contains: Milk • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
21 g
Saturated Fat
8 g
Sodium
270 mg
Total Carb
69 g
Sugars
11 g
Protein
51 g
Fibre
5 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, mince the garlic.
- Halve, core and thinly slice the sweet peppers lengthwise.
Start the chicken
- Pat the chicken dry; season with S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the chicken and cook, partially covered, 2 to 3 min. per side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Sauté the vegetables
- In the same pan, heat a drizzle of oil on medium-high.
- Add the mushrooms, sweet peppers, garlic and tomatoes.
- Sauté, 3 to 4 min., until nicely browned; season with S&P.
Make the sauce & finish the chicken
- To the pan, add the cream, demi-glace, ½ cup water and S&P; bring to a boil.
- Reduce to a simmer and add the chicken.
- Cook, partially covered, 6 to 8 min., until the sauce has thickened and the chicken* is cooked through.
Plate your dish
- Divide the orzo between your plates.
- Top with the chicken (slice beforehand if desired), vegetables and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
