Hidden Veggie Creamy Chicken Orzo (Edit recipe)

Puréed zucchini, green onions & fresh garlic are cooked into a creamy, flavorful sauce with tender garlic & herb chicken. The best kind of kid-approved comfort food. Dairy-free. Egg-free. Nut-free. Delicious & satisfying. Perfect for busy weeknights as it’s ready in 30 minutes. Terrific as leftovers too.

18 minutes to 20 minutes

10 minutes to 12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	379
Fat:	17 g
Carbohydrates:	58 g
Protein:	36 g
Cholesterol:	113 g
Sodium:	347 mg
Fiber:	0 g
Sugars:	1 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 6-8

Ingredients

2 Tbsp Extra Virgin Olive Oil
2 lb Boneless Skinless Chicken Breasts, Cut into 1-inch cubes
2 tsp Primal Palate Garlic & Herb Seasoning, Divided use
1 lb Orzo Pasta, Cooked according to package instructions for al dente (make sure to salt pasta cooking water); *reserve 1 cup pasta cooking water for sauce*
1 whole Zucchini, Cut into 1-inch pieces
2 whole Green Onion (Scallion), Cut into 2-inch pieces
4 cloves Garlic, Preferably larger cloves
2 Tbsp Plant Based Butter, To accommodate dairy allergy (or your choice of butter)
6 Tbsp Plain Vegan Cream Cheese, To accommodate dairy allergy (or your choice of plain cream cheese)
1 tsp Kosher Salt
3 Tbsp Lemon Juice

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat olive oil in large, nonstick skillet over medium heat.
Add chicken to skillet in single layer; sprinkle 1 Tsp garlic & herb seasoning over chicken. Cook chicken 5-7 minutes before turning over. Sprinkle remaining 1 Tsp seasoning over chicken; continue cooking 4-5 minutes, or until cooked through.
Meanwhile, cook pasta while chicken is cooking & add zucchini, green onions & garlic to food processor; chop until finely puréed.
Add puréed vegetables to skillet with chicken; stir to combine.
Stir in butter until melted, followed by cream cheese. Stir until combined into a creamy sauce. Stir in salt & lemon juice. Pour in 1 cup reserved pasta cooking water; stir. Add cooked orzo pasta; stir to fully coat in sauce.
Spoon into bowls. Garnish with sliced green onions, if desired, and serve with lemon wedges (optional). Serves 6-8.

Notes

To make gluten-free, substitute gluten-free orzo pasta or other small gf pasta. Store in fridge in airtight container for up to 3 days. Reheats well in microwave. Perfect as leftovers. Ready in 30 minutes. Dairy-free. Egg-free. Nut-Free.