Chicken and Olive Meatballs with Tomato Sugo and Orzo
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, December 16, 2018.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, December 16, 2018.
Ingredients
Chicken and Olive Meatballs
- 1 chicken and olive meatballs
Orzo
- ¾ pack orzo pasta
- ¾ pack orzo pasta
- ½ bunch chives *
- ½ bag shaved
- Parmesan cheese
Steps
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Cook meatballs Preheat oven to 180°C. Remove plastic cover from chicken meatballs and cover with foil. Place on an oven tray and cook for about 30 minutes, or until heated through. Remove from oven, on tray. Alternatively, spoon meal into an oven dish and cook at 200ºC for about 25 minutes, until heated through.
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Cook orzo Bring a pot of salted water to the boil. Once boiling, add orzo and cook for 8-10 minutes, until just tender. Drain and return to pot. Stir through spinach, drizzle with olive oil and season. Chop chives.
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Serve orzo topped with chicken and olive meatballs, Parmesan and chives.
Nutritional Information
Energy |
3036 kj 726 kcal |
---|---|
Protein | 54.7g |
Carbohydrate | 73.0g |
Fat | 22.1g |