Still having orzo left over after trying a new recipe a few weeks ago, I decided to give a pesto-based sauce a try. I’ve always wanted to make pasta with a pesto cream sauce, but until recently, I wasn’t sure how to go about making the pesto creamy. Do you just mix cream with the pesto? Butter? Or something else? Do you need to do it over the stove? A friend gave me a nice and easy recipe for a pesto cream sauce, so I thought I’d give it a try. It was SO easy and SO delicious! Yum. This is definitely a recipe I’ll be repeating frequently, although maybe with a less expensive pasta.
Chicken and Orzo with a Pesto Cream Sauce
From Sarah and Sarah
Ingredients: chicken, 16 oz orzo, basil, oregano, salt, ground pepper, onion powder, 4 oz basil pesto, 8 oz heavy whipping cream, 5 oz parmesan cheese (shredded or grated)
- Cut chicken into bite-sized chunks.
- Cook chicken in olive oil, basil, oregano, salt, ground pepper, and a little onion powder. Set aside.
- Cook orzo in boiling water according to instructions on package.
- In a separate bowl (not heated), mix whipping cream, pesto, and about 4/5 of the parmesan cheese.
- Mix chicken, orzo, and pesto cream sauce and let warm through on the stove for 2-5 minutes, stirring occasionally.
- Serve with the reserved parmesan cheese sprinkled on top.