Chicken & Kale Orzo Alfredo
Roasted Broccoli & Sweet Pepper Salad
Cooking time
25 minutes
Servings
2/4
Calories
1080 /serving
When you need to treat yourself—and who doesn’t, with winter on its way—alfredo sauce is your ticket to comfortland. Butter, Grana Padano cheese and heavy cream swirl into a soothing and decadent sauce. We’re combining it with tiny pasta for a change of scale, and dropping in finely chopped kale for a dashing dose of green. Top the orzo with pan-seared chicken thighs, and serve with a side salad of roasted veggies punched up with sweet cider vinaigrette.
We will send you:
- 4 Chicken thighs
- 200g Broccoli florets
- 120g Radishes
- ½ Bunch of kale
- 142g Orzo
- 45ml Sweet Cider vinaigrette
- 1 Roasted pepper
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
- 15g Lemon Bouquet spices (enriched wheat flour, paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Large high-sided pan
Strainer
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Medium pot
Total Fat
60 g
Saturated Fat
24 g
Sodium
880 mg
Total Carb
82 g
Sugars
11 g
Protein
57 g
Fibre
10 g
Preparation
Roast the radishes & broccoli
Bring a medium pot of salted water to a boil. Preheat the oven to 450°F. Halve the radishes (quarter if large). Halve the broccoli florets if very large. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, 14 to 18 min., flipping halfway, until tender. Switch the oven to broil, 2 to 3 min., if extra colour is desired. Remove from the oven and set aside to cool slightly.
Boil the orzo
Add the orzo to the pot of boiling water and boil, 10 to 14 min., until just tender. Reserving 1 cup cooking water (double for 4 portions), drain and rinse under running water. Return to the pot and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
Cook the chicken & wilt the kale
Remove the kale leaves from the stems; chop the leaves into small pieces. In a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 4 to 6 min., until browned. Flip the chicken and add ⅔ of the kale. Cook, partially covered, stirring occasionally, 4 to 6 min., until the kale has wilted and the chicken* is cooked through. Transfer the chicken to a plate and set aside in a warm spot, leaving the kale in the pan.
Make the salad
Roughly chop the roasted pepper. In a large bowl, combine the remaining kale and a drizzle of olive oil; season with S&P. Massage the kale, 1 to 2 min., until softened. Add the roasted pepper, radishes, broccoli and vinaigrette; toss well.
Combine the orzo
Heat the pan of kale on medium-high. Add the cream, orzo, cheese, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water. Cook, stirring constantly, 2 to 3 min., until the sauce has thickened and the orzo is coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the orzo between your bowls. Top with the chicken. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
