Express
Pan-Roasted Chickpea Orzotto
with tomatoes and zucchini
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Vegetarian
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
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10 oz. Fully Cooked Orzo
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4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 1 Roma Tomato
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2 oz. Shredded Parmesan Cheese
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1 oz. Basil Pesto Butter
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1 oz. Sun Dried Tomato Pesto
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pq1N2NO5
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Calories830
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Carbohydrates57g
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Net Carbs50g
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Fat50g
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Protein27g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts or antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Drain and rinse chickpeas in a wire-mesh strainer.
Core tomato and cut into 1/2" dice.Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted. -
2 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add tomatoes, zucchini, and a pinch of salt to hot pan. Stir occasionally until vegetables are slightly tender, 3-5 minutes. -
3 Add the Sauce and Orzo
Add pesto, cream base, 1/4 cup water, garlic salt, and orzo to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir in half the cheese (reserve remaining for garnish) until melted, 30-60 seconds.Remove from burner.While orzo cooks, continue recipe. -
4 Cook Chickpeas and Finish Dish
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chickpeas to hot pan. Stir occasionally until chickpeas are heated through, 3-4 minutes.Add butter and stir until melted and combined, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping orzo mixture with chickpeas and remaining cheese. Bon appétit!
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