Pesto Chx + Orzo (Currants/Capers)

Ingredients

10 oz chopped chicken breast

4 oz Orzo Pasta

6 oz Carrots

4 oz Grape Tomatoes

2 cloves Garlic

⅓ cup Basil Pesto

2 Tbsps Mayonnaise

1 Tbsp Capers

2 Tbsps Dried Currants

¼ tsp Crushed Red Pepper Flakes

Directions

1. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the pesto and mayonnaise. Taste, then season with salt and pepper if desired.

2. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

3. Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4. Pat the chicken dry with paper towels. Season with salt and pepper. In the same page, heat 2 teaspoons of olive oil on medium high until hot. Add the seasoned chicken in an even layer. Cook, without stirruing, 3 to 4 minutes, or until lightly browned. Add the currants, capers, red pepper flakes (pending spicyness). Cook stirring occasionally 3-4 minutes until chicken is browned and cooked through.

5. To the pot of cooked pasta, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken. Drizzle with the creamy pesto. Enjoy!