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  • 500g chicken thigh fillets, skin removed
  • 1 large onion, sliced
  • 3 cloves garlic, finely chopped
  • 50g satchet Gregg's Tomato Paste
  • ½ tsp Gregg's Crushed Chilli
  • 400g can Wattie’s Italian Style Tomatoes
  • ½ cup chicken stock or water
  • ¾ cup orzo
  • 2 Tbsp Mediterranean Basil Pesto Chunky Dip
  • Parmesan cheese to garnish

Italian Style Tomatoes

Ripened on the vine under the Hawke’s Bay sun, Wattie’s Italian Style Tomatoes are blended with oregano, basil, thyme and marjoram.


  1. Heat a dash of oil in a lidded frying pan. Add the chicken thighs and brown over a high heat. Remove from the pan and set aside. Reduce the heat. Add onion and garlic and stir fry until softened.
  2. Stir in Gregg’s Tomato Paste and Gregg’s Crushed Chilli and cook for a minute. Pour over Wattie’s Italian Tomatoes and stock. Stir while bringing the sauce to the boil. Reduce the heat. Return chicken to the pan. Cover and simmer for 25 minutes, turning the chicken occasionally.
  3. Scatter over orzo and stir into the sauce. Continue cooking for a further 15 minutes, stirring again part way through cooking, until orzo is tender and chicken cooked. Stir Mediterranean Basil Pesto into the sauce. Serve garnished with a little grated parmesan. Accompany with your favourite green vegetables – steamed green beans or broccoli florets go well.


The orzo will absorb most of the liquid to resemble a risotto. If the sauce gets too thick before the end of cooking add a little extra stock or water.

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