Constraint Kitchen

Ingredients

• 250 g orzo
• 350 g chicken thigh
• 1 cup peas
• 3 tbsp pesto
• 2.5 cup broth

Substitutions

• Use turkey instead of chicken.
• Swap peas for chopped broccoli.

Steps

1. Brown the chicken in a pan and remove it.
2. Cook orzo in broth until almost tender.
3. Return chicken, add peas and pesto, and simmer until creamy.

Storage and reheating

Storage: Keeps 3 days in the fridge.

Reheating: Reheat with a splash of broth or water.