Creamy Pesto Chicken Orzo Casserole (with Zucchini)
30 min + overnight freeze
Makes 9 servings (six 2-cup portions)
A creamy one-pot pasta casserole with chicken, zucchini, and basil pesto, portioned and frozen for easy reheating.
| prepPreheat oven to 375°F / 190°C if reheating in oven | |||||
| 3.8 L water | Boil water & salt, cook orzo 1 min under package time | Strain orzo, set aside | Stir in orzo, pesto & cream; combine 1 min | Portion into Souper Cubes 2-cup trays | Freeze overnight until solid |
| 1 tablespoon sea salt (for boiling water) | |||||
| 200 g dry orzo pasta | |||||
| 30 ml extra-virgin olive oil (for searing chicken) | Heat oil, sear chicken with salt & pepper, 4 min | Add oil, zucchini & onion; cook 4 min until soft | |||
| 680 g boneless skinless chicken breasts or thighs, cut into 1-inch pieces | |||||
| ½ teaspoon sea salt (for chicken) | |||||
| ½ teaspoon freshly ground pepper | |||||
| 15 ml extra-virgin olive oil (for vegetables) | |||||
| 600 g chopped zucchini and/or yellow squash | |||||
| 150 g finely chopped red onion | |||||
| 180 ml prepared basil pesto | |||||
| 120 ml heavy cream | |||||
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