Chicken Pesto Pasta

CHICKEN MEATBALLS IN CREAMY PAPRIKA SAUCE WITH ORZO – a one-pan wonder! 🔥✨

Golden, pan-fried chicken meatballs ✅
Orzo half-baked in stock, spices & wine ✅
Spinach & parmesan stirred in, then baked to perfection ✅

Maximum flavour, minimal effort!

Serves 4 – 6

400 g penne pasta

4 chicken fillets, cut into strips

20 ml olive oil

2 cloves garlic

1 small red pepper – cut into thin strips

1 small yellow pepper – cut into thin strips

1 red onion – sliced

100 ml pitted black OR kalamata olives, cut in half

80 ml basil pesto

60 ml cream OR chicken stock

Parmesan cheese shavings

Marinate the chicken in the olive oil and garlic – add some salt and black pepper
Sauté the red onion in a bit of olive oil – add the pepper strips and cook for a few minutes – season with salt and pepper
Stir fry the marinated chicken strips in its own marinade until just cooked
Boil the pasta, drain and add the chicken, peppers and onion, olives and the basil pesto – mix well and stir in the cream. Serve immediately
Top with Parmesan shavings