Orzo Pesto Salad 5 Points Recipes

CHICKEN PESTO ORZO SALAD

Chicken pesto orzo salad image

Elevate standard pasta salad by using orzo and pesto. The dish also offers a good way to make the most of asparagus while it's in season in the spring, too

Provided by Cassie Best

Categories Dinner

Time 40m

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

2 boneless, skinless chicken breasts
1 lemon, zested and juiced
3 garlic cloves, 2 crushed, 1 left whole
1 tbsp olive oil
25g flaked almonds
large bunch of flat-leaf parsley
small bunch of basil
small bunch of mint, leaves picked
25g parmesan, grated, plus extra shaved parmesan to serve
100ml extra virgin olive oil, plus a drizzle to serve
250g orzo
16 asparagus spears

Steps:

Put the chicken breasts on a board and cover with a sheet of baking parchment. Use a rolling pin or meat mallet to bash to an even thickness of about 2cm, being careful not to break the chicken into pieces.
Combine the lemon zest, crushed garlic, olive oil and some seasoning in a medium bowl, then add the chicken and turn in the marinade to coat. Transfer to the fridge while you make the pesto.
Toast the flaked almonds in a dry frying pan over a medium heat for 2-3 mins, shaking the pan often until the almonds are golden brown. Tip into a small food processor or blender. Peel the whole garlic clove and tip this into the food processor along with the parsley, basil, most of the mint leaves, the parmesan, extra virgin olive oil and lemon juice. Season, then blitz to a fine texture.
Cook the orzo in a large pan of boiling salted water following the pack instructions, or until al dente. Heat a griddle pan over a medium-high heat and cook the marinated chicken for 4-5 mins on each side until cooked through with char lines. Drain the orzo and transfer the chicken to a plate to rest.
Drizzle the asparagus spears with a little extra virgin olive oil and season with salt, then griddle for 3 mins until just softened. Remove from the heat and set aside.
Toss most of the pesto through the cooked orzo along with any resting juices from the chicken. The remaining pesto will keep covered in the fridge for up to five days. Slice the chicken breasts. Tip the orzo onto a large serving platter and pile the asparagus and chicken on top, then scatter with the remaining mint leaves, some parmesan shavings and a grinding of black pepper. Drizzle with a little extra virgin olive oil and serve warm.

Nutrition Facts : Calories 461 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium

ORZO PESTO SALAD- 5 POINTS

Orzo Pesto Salad- 5 Points image

This recipe is from the meals in minutes weight watchers cookbook. For a pretty presentation, service it it radicchio leaves - pretty and yummy!

Provided by Mo-B4687

Categories One Dish Meal

Time 30m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

Ingredients

4 cups water
1 1/2 cups orzo pasta
3/4 cup basil leaves
2/3 cup arugula leaf
2 garlic cloves, peeled
1 tablespoon walnut pieces
1 1/2 teaspoons salt
1 cup dry white wine
2 bay leaves
3/4 lb turkey breast cutlets
6 kalamata olives, pitted and slivered
1 head radicchio, quartered, cored, and sliced
16 cherry tomatoes, quartered
3 tablespoons grated parmesan cheese
1/4 teaspoon fresh coarse ground black pepper

Steps:

Bring water to a boil in a medium saucepan. Add the orzo, reduce the hear, and cook until al dente, about 5 minutes. Drain, reserving 1/2 cup of the cooking liquid, and put the orzo in a large bowl.
To make the pesto, combine the basil, arugula, garlic, walnuts, and 1 teaspoon of the salt in a food processor or blender. Add the reserved hot cooking liquid and puree. Stir 2 Tablespoons of the pesto into the orzo.
Bring the wine and bay leaves to a boil in a medium skillet. Boil 1 minute, then reduce the heat to medium and add the turkey. Cover and poach until the turkey is cooked through, about 5 minutes. Drain, discarding the bay leaves.
Chop the turkey and add it to the orzo. Stir in the olives and radicchio. Fold in the remaining pesto and then the cherry tomatoes. Add the parmesan, pepper, and the remaining 1/2 teaspoon of salt; toss to combine.

Nutrition Facts : Calories 216.3, Fat 2.4, SaturatedFat 0.6, Cholesterol 28, Sodium 522.4, Carbohydrate 26.7, Fiber 2, Sugar 1.8, Protein 16.1

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