Creamy Pesto Orzo With Chicken Meatballs

• doses: Serves: 4
• tempo total: 16 minutes

Ingredientes

2 tablespoons extra virgin olive oil, divided

1 package Trader Joe’s fully cooked chicken meatballs

1 shallot, diced

2 cloves garlic, minced

1 ½ cups uncooked orzo

2 ½ cups chicken broth

⅓ cup heavy cream (sub with chicken broth for dairy free)

½ cup Trader Joe’s Vegan Kale, Cashew & Basil Pesto

½ teaspoon kosher salt

Freshly ground black pepper

Juice of 1/2 lemon

½ cup finely grated parmesan cheese, plus more for topping (omit for dairy free)

4 fresh basil leaves, thinly sliced

Instruções

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the chicken meatballs and sear on all sides until golden brown. Transfer to a plate and set aside.

Add an additional 1 tablespoon of olive oil to the pan. Add the diced shallot and minced garlic and cook for 2 minutes, stirring often. Stir in the orzo and cook for 2 minutes.

Stir in the chicken broth, heavy cream, pesto, salt, and pepper. Bring to a boil, then reduce the heat to low and cover the pan with a lid. Cook for 10 minutes, stirring once halfway through, until the orzo has absorbed almost all of the liquid.

Turn off the heat and stir in the lemon juice and parmesan cheese. Taste and season with more salt if desired. Nestle the meatballs into the orzo and let sit for 2 minutes to warm the meatballs.

Serve in shallow bowls with more parmesan, freshly ground black pepper, and basil on top.