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20 minutes

Seasoned Chicken with Creamy Rosée Sauce

over Pesto Orzo & Garlicky String Beans

Cooking time

20 minutes

Servings

4

Calories

730 /serving

Even the pickiest kiddos will break their no-sauce rules for this rosée; the sumptuous tomato-cream concoction that coats this crowd-pleasing dish is just that good. This week at the table, you’ll pour the silky sauce over juicy seared chicken, and serve it along with orzo tossed in basil pesto and string beans gently sautéed in garlic. The meal comes together in 20 quick minutes—and it’ll have everyone asking for seconds in record time.

We will send you:

  • 4 Chicken breasts (or 640g chicken fillets)
  • 340g String beans
  • 4 Garlic cloves
  • 60ml Tomato paste
  • 60ml Basil pesto
  • 250g Orzo
  • 30g Vegetable demi-glace
  • 75ml Heavy cream
  • 20g Roasted Garlic & Sweet Pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Cashews, Pine nuts, Wheat

You will need:

Medium pot
Large pan
Strainer
Oil
3 tbsp Butter
Salt & pepper
Total Fat
31 g
Saturated Fat
12 g
Sodium
680 mg
Total Carbs
63 g
Sugars
8 g
Protein
50 g
Fibres
7 g
Preparation
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Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo to the pot of boiling water and stir gently to separate. Boil, 10 to 14 minutes, until just tender. Reserving ¾ cup cooking water, thoroughly drain the orzo and rinse under running water. Transfer to a bowl and toss with a drizzle of oil to prevent sticking. Set the orzo aside in a warm spot and reserve the pot.
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Mise en place
While the orzo boils, mince the garlic. Trim off and discard the stem ends of the string beans.
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Sauté the string beans
While the orzo continues to boil, in a large pan, heat a drizzle of oil on medium-high. Add the string beans to the pan and sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add ⅓ of the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add 3 tbsp water; season with S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender; season with ¼ of the spice blend and S&P to taste. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅔ of the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Make the rosée sauce
In the reserved pan of fond, heat 1 tbsp butter on medium. Add ½ the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red. Add the reserved cooking water and the demi-glace; cook, scraping up any fond from the bottom of the pan, 2 to 3 minutes, until slightly reduced. Add the heavy cream; stir to combine and season with S&P to taste. Lower the heat and simmer, stirring frequently, 1 to 2 minutes, until the sauce has thickened.
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Finish & serve
In the reserved pot, heat 2 tbsp butter on medium. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cooked orzo and pesto; season with the remaining spice blend and S&P to taste. Stir to combine. Divide the finished orzo, sliced chicken and string beans between your plates. Spoon the rosée sauce over the chicken. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.