Hearty Chicken, Mushroom &Amp; Lentil Ragù with Orzo

This hearty ragù transforms simple ingredients into a deeply flavorful, satisfying meal. Seared mushrooms and aromatic vegetables create a savory base, while lentils simmer with marinara and Italian herbs until rich and thick. Tender chicken cutlets add protein and the whole dish is served over buttery orzo pasta.

Finished with fresh parsley and a sprinkle of Parmesan, this is comfort food at its finest-wholesome, delicious and sure to become a weeknight favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and finely chop mushrooms. Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and half the Italian Seasoning. Cook, stirring occasionally, until browned, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a small bowl.
2. While mushrooms cook, halve, peel and finely dice half the onion. Trim, peel and finely dice carrot. Core, deseed and finely dice bell pepper. Mince parsley.
3. Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain orzo; return to pot and cover to keep warm.
4. Heat a drizzle of oil in the same pan used for mushrooms over medium-high heat. Add diced onion, carrot, bell pepper and remaining Italian Seasoning. Cook, stirring occasionally, until veggies begin to soften and lightly brown, 4-6 minutes. Season with salt and pepper.
5. To the pan with veggies, add lentils, marinara, stock concentrate and ⅓ cup plain water. Reduce heat to low; simmer until veggies are tender and sauce has thickened, 6-8 minutes. If sauce seems too thick, add a splash of reserved pasta cooking water. Season with salt and pepper.
6. Add half the parsley to pot with orzo; stir to combine. If orzo is sticking, add a splash of reserved pasta cooking water. Divide orzo between bowls; top with mushroom and lentil ragù. Garnish with Parmesan and remaining parsley. Serve.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, small shapes like ditalini or stelline work well, but adjust cooking time according to package directions.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add extra lentils or a plant-based protein. The ragù will still be hearty and delicious.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.