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Fresh pre-cut ingredients

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
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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.
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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.
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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.
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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.
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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.
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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.