Creamy Chicken Orzo

🥘 Ingredients

• cannellini beans
  2 unit
• chicken stock concentrate
  4 unit
• chili flakes
  2 tsp
• chopped chicken breast
  20 oz
• cream cheese
  4 tbsp
• dried oregano
  2 tsp
• feta cheese
  1 c
• garlic powder
  2 tsp
• green goddess dressing
  4 oz
• olive oil
  1 tbsp
• orzo pasta
  8 oz
• oven-ready tray
  2 unit
• pepper
• pistachios
  1 oz
• salt
• water
  1 tbsp, ¼ cup

🍳 Cookware

• aluminum foil
• small bowl
• aluminum foil

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Open package of chopped chicken breast and drain off any excess liquid. In oven-ready tray , combine chicken, orzo pasta , cannellini beans and their liquid, chicken stock concentrate , dried oregano , garlic powder , cream cheese , and water (for 4 servings, divide between two trays, using ¼ cup water for each tray). Drizzle mixture with olive oil .

   chopped chicken breast: 20 oz, oven-ready tray: 2 unit, orzo pasta: 8 oz, cannellini beans: 2 unit, chicken stock concentrate: 4 unit, dried oregano: 2 tsp, garlic powder: 2 tsp, cream cheese: 4 tbsp, water: ¼ cup, olive oil
2. 

   2

   Cover chicken orzo bake with aluminum foil and bake on top rack until chicken is fully cooked and bake is bubbling, ⏱️ 30 minutes to ⏱️ 35 minutes (for 4 servings, place two trays side by side on top rack).
3. 

   3

   Meanwhile, crush pistachios in their package. In a small bowl , combine green goddess dressing , olive oil , and water (for 4 servings, use 2 tablespoons olive oil and 2 tablespoons water). Taste and season with a pinch of salt .

   pistachios: 1 oz, green goddess dressing: 4 oz, olive oil: 1 tbsp, water: 1 tbsp, salt
4. 

   4

   Carefully remove aluminum foil from chicken orzo bake (watch out for steam!); stir. Taste and season with salt and pepper . Top with feta cheese and crushed pistachios. Drizzle with green goddess sauce. Divide between plates or shallow bowls; serve with chili flakes on the side.

   salt, pepper, feta cheese: 1 c, chili flakes: 2 tsp