Cajun Chicken Parm with Creamy Spinach Orzo

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Cajun Chicken Parm with Creamy Spinach Orzo

Foir De Latte chicken parm will out do the night paired with lemony swiss chard rice pasta.

Ingredients to serve 2

  • 2 x Chicken Breast - flattened
  • 5g x Cajun Spice
  • 2 cloves x Garlic - chopped
  • 150ml x DD Pesto Pomodoro
  • ½ x Foir De Latte - sliced into four
  • 30g x Grated Mozzarella
  • 200g x Swiss Chard - shredded
  • 150g x Rice Pasta
  • ½ x Lemon - halved for juicing
  • 30g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - flattened
  • 10g x Cajun Spice
  • 4 cloves x Garlic - chopped
  • 300ml x DD Pesto Pomodoro
  • 1 x Foir De Latte - sliced into four
  • 60g x Grated Mozzarella
  • 400g x Swiss Chard - shredded
  • 300g x Rice Pasta
  • 1 x Lemon - halved for juicing
  • 60g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Water (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and lemon well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

Swiss chard is a leafy green vegetable, closely related to beets and spinach. Its leaves resemble that of its beet cousins, but the most recognizable feature of chard is the colour of its stalks: the white stalks of Swiss chard contrast with its dark green leaves, while Rainbow chard comes in colours ranging from deep red to bright yellow and orange.

Step 1 - Garlic Chard Orzo

Once your water in your large saucepan comes to the boil, cook your pasta for 8-10 minutes until tender or "al dente". Drain through a colander once done. While your rice pasta is cooking heat a large casserole pan over medium-high heat, and fry your shredded swiss chard for 2-3 minutes with olive oil, before adding your butter and chopped garlic. Allow this to cook for 1-2 minutes before removing your pan from the heat. When your rice pasta is ready, mix it through your garlic chard base, taste then season with a bit of your lemon (you don't have to use all of it), salt and pepper to taste.

Step 2 - Pan Chicken Parmigian

Season your chicken breast with your cajun spice, salt and pepper. Heat a large frying pan over medium-high heat (one that can fit all of your breasts will work best for this recipe). Once your pan is hot but not smoking sear and cook your chicken breast for 2-3 minutes on each side, then add your DailyDish Pesto Pomodoro, with a bit of water and heat for 1-2 minutes, top your chicken with your sliced foir de latte and grated mozzarella. Either cover your pan with a lid and cook until your cheese is oozy or place in your oven if your pan is oven-proof.

To Serve

Divide your garlic chard orzo amongst your servings top with your pan chicken parmigian and sauce.