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One Pan Creamy Orzo Chicken

Teri-Ann Carty — Fri, 06 Jun 2025 08:00:58 +0000

Home » one pan

One Pan Creamy Orzo Chicken

Created by: Teri-Ann Carty

Dinner’s done—all in one pan. You're going to love this Creamy Chicken and Orzo made with mushrooms, greens, and Parmigiano for a rich and satisfying meal that’s ready in under an hour. Perfect for cozy weeknights and totally customizable.

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One Pan Creamy Chicken and Orzo

I don’t know about you, but one pan meals are where it’s at for me. I love chucking everything into a pot and walking away. Seriously, there is something so freeing about not being so precious when cooking. Sometimes we can take ourselves pretty damn seriously so when we have the option, go wild and make this no fuss meal! I’ve made countless one pan meals that don’t make it to the blog, but this one – I just had to share! I love using ground chicken. It’s a much more cost-effective cut of meat, and with the price of all things way up, this is your sign to use it more! You could use any ground meat for this recipe; however, I would suggest something extra lean.

This recipe is perfect for a weeknight family meal or meal prepping. You can put the whole pot in the middle of the table and have everyone serve themselves, or you can serve this as a main course for a fancier dinner party. Orzo is such a versatile pasta, and it seems to be all the rage. As with all of my recipes, feel free to swap out the ingredients for the ones your family and friends love. I adore rapini, but it’s not for everyone! You could make an easy swap for spinach for a milder taste. Same goes for the mushrooms, I love ’em, but they aren’t everyone’s cup of tea. My friend Nicole makes a wicked Marry Me version of creamy chicken orzo that is absolutely delicious!

Want to make this vegan or dairy free? Use coconut milk in place of the cream, and a dairy-free parmesan like this one from Violife. Make it vegan by swapping the meat for TVP, tofu or canned chickpeas! The options are endless. This recipe is rich, flavourful, and perfect for my belly! This creamy chicken ozro gives all the comfort of a risotto, but with none of the fuss!

What Is Orzo?

Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavour beautifully. Despite its appearance, it is in fact pasta and not rice. It’s traditionally made from semolina flour. Its shape makes it ideal for soups, salads, and creamy one-pan meals like this one. If you’ve never tried orzo pasta, this recipe is the perfect way to start!

One-Pan Creamy Chicken Orzo Ingredients

You only need a few key ingredients to make this one pan chicken and orzo dish:

Olive oil & chili flakes: For a hint of heat and flavourful base.
Yellow onion & garlic: Aromatics that form the heart of the dish.
Extra lean ground chicken: Adds protein and soaks up all the surrounding flavour. Substitute for any ground meat or vegan alternative you’d like.
Dried thyme: Brings a subtle herbal note.
Shiitake mushrooms: Meaty, earthy texture that complements the chicken.
Rapini: Bitter greens that balance the richness. You can also use kale, spinach or any other green instead of rapini.
Chicken broth: Use a good-quality chicken stock or bone broth for maximum flavour.
Orzo: Obviously! The pasta that brings this dish together.
10% cream: Adds richness and body to the sauce. You can also use heavy cream or coconut milk for a dairy free alternative.
Parmigiano Reggiano: Salty, nutty, and key to the creamy texture.
Butter: Stirred in at the end for added gloss and flavour.
Salt & cracked pepper: Always to taste.

How to Make Creamy Chicken and Orzo

This creamy chicken orzo recipe comes together easily in one pan:

Saute aromatics

Heat olive oil in a large, deep-sided pan. Add chili flakes and onion. Cook until softened, then stir in garlic.

Brown the chicken

Add ground chicken and break it up with a spatula. Cook until nearly done.

Add thyme, mushrooms, and rapini

Cook until mushrooms release their juices and the rapini wilts.

Simmer with broth and orzo

Pour in the chicken broth and orzo. Bring to a boil, cover, and simmer for 10–12 minutes, stirring often to prevent sticking.

Finish with cream, cheese, and butter

Stir in cream, butter, and half the Parmigiano. Taste, adjust seasoning, and stir in the rest of the cheese before serving. This easy creamy chicken orzo is best served immediately while hot and cheesy.

What to Serve with Creamy Chicken and Orzo

This creamy chicken and orzo is hearty enough to stand on its own, but it also pairs beautifully with a few simple sides. Try serving it with a crisp green salad dressed in a bright lemon vinaigrette to balance the richness of the dish. Roasted vegetables like red pepper or carrots add warmth and depth, while garlic bread or crusty sourdough is perfect for soaking up every last bit of the creamy sauce.

Why You Will Love This Creamy Chicken Orzo Recipe

This isn’t your average chicken orzo pasta. This recipe delivers everything you want in a comfort dish—it’s one pot, which means minimal cleanup, and it’s rich and creamy without feeling too heavy. It’s also packed with protein and vegetables, making it as nourishing as it is satisfying. One of the things I love the most about this recipe is its versatility. Switch up any of the staples, such as the protein, vegetables or dairy products and make it your own. You can totally use whatever you have on hand, and cook time is a breeze. Ready in under an hour, this orzo recipe is perfect for busy weeknights or relaxed weekend dinners.

Creamy Orzo Chicken FAQ

Can Chicken Orzo Be Frozen? Yes! This dish freezes well. Cool completely before transferring to a sealed container. Freeze for up to 2 months. Reheat gently on the stovetop with a splash of broth or water to loosen it up.

What Type of Orzo to Use: Stick with regular orzo pasta made from durum wheat for the best texture. Whole wheat orzo also works well. Avoid overcooking to maintain a pleasant bite, similar to al dente.

What Kind of Chicken to Use: This recipe uses extra lean ground chicken for quick, even cooking and full flavour. You can easily substitute with diced chicken breast, boneless, skinless chicken thighs, ground turkey or even cooked chickpeas for a vegetarian version.

Can This Recipe Be Made Dairy-Free? Absolutely. To make a dairy-free chicken and orzo, replace the cream with coconut milk and use a plant-based Parmesan or nutritional yeast. Omit the butter or use a vegan alternative.

Is Orzo Gluten-Free? Traditional orzo is made from wheat, so it is not gluten-free. However, several brands offer gluten-free orzo alternatives made from rice or corn. Be sure to adjust cook time and stir frequently.

How do I keep orzo from sticking to the pan? Stir frequently during cooking and make sure the pan stays covered to trap moisture.

Did you make this recipe?

Don’t forget to leave a rating and review below and try these recipes next:

Creamy Pesto Chicken Pasta

High Protein Mediterranean Pasta Salad

Burrata Turkey Bolognese Pasta

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

One Pan Creamy Orzo Chicken

Course Main Course

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 791kcal

Author Teri-Ann Carty

Equipment

large deep-sided pan or dutch oven, stove top
chefs knife

Ingredients

2 tbsp olive oil
1 pinch chili flakes
½ yellow onion diced
3 small garlic cloves minced
1 pound extra lean ground chicken*
1 tsp dried thyme
4 cups shiitake mushrooms sliced
4 cups rapini roughly chopped
2 cups chicken broth
1 cup 10% cream
1 cup orzo
1-2 tbsp butter
1 cup parmigiano reggiano
sea salt to taste
cracked pepper to taste

US Customary - Metric

Instructions

Heat a large deep-sided pan with olive oil.
Add chili flakes and onion. Saute onion until it starts to soften.
Add ground chicken. Use your spatula to break up the chicken. Once chicken is almost cooked through, add in minced garlic. Cook for 1 more minute before adding dried thyme.
Add mushrooms, tossing to coat. Once mushrooms start to soften, add chopped rapini. Season well with salt and pepper.
Stir in chicken broth and orzo. Bring mixture to a boil and cover with a lid. Cook for 10-12 minutes, stirring frequently so the orzo doesn't stick to the bottom of the pan.
Once orzo is cooked through, stir in cream and half of the Parmigiano.
Stir in butter.
Check for seasoning and add in remaining cheese.
Serve immediately and enjoy.

Notes

*This recipe would be great with shrimp, cubed chicken, chickpeas, ground turkey, or extra lean ground beef.

Nutrition

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Healthy Cottage Pie

Teri-Ann Carty — Fri, 29 Mar 2024 08:00:32 +0000

Home » one pan

Healthy Cottage Pie

Created by: Teri-Ann Carty

This Healthy Cottage Pie is a classic dish from my childhood that has been reimagined with a nutritious twist. If you’ve never had Cottage Pie or Shepherd's Pie; imagine succulent ground beef with a medley of vegetables, including carrots, celery, corn, and peas, all nestled under a blanket of creamy mashed potatoes! This dish is gluten free, packed with protein and gives all the comforting feels.

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Easy English Cottage Pie

When I was growing up one of my favourite meals was Shepherd’s Pie. My mom made a very simple version but an extremely tasty one at that. We grew up eating a great deal of meat and potatoes. My family heritage is heavily Irish, English, and a smattering of French. We didn’t have money to toss about on fancy things or expensive cuts of meat but my father LOVES beef so we did on the odd occasion split a cow with family friends. It gave us enough meat for the entire winter. I would often be asked by my mother to go to the “deep freezer” to fish out a chuck roast or ground meat. I swear I almost fell in on many occasions. My family didn’t gravitate too far from beef. I mean yes, we had chicken and pork also but never anything like lamb or goat or duck. Especially when my dad was home. He was a cow man and wanted steak on his plate.

Now that I am eating all things again I wanted to revisit the humble Shepherd’s Pie and found something interesting. The whole time I thought I was eating Shepherd’s Pie, I was actually eating COTTAGE PIE. Turns out Shepherd’s Pie is made with ground lamb and Cottage Pie is made with ground beef. WHO KNEW? Not this kid from small-town Ontario that’s for sure. So here I am sharing my version of Healthy Cottage Pie with more veggies than the average because while I love giving my body the protein it needs, I also want to give it the fibre it needs also.

This quintessential comfort dish, with its rich layers of savoury ground beef, tender vegetables, and a creamy mashed potato, serves as a meal that is always welcomed, floods in memories of childhood and is dang right delicious! This recipe is an ode to the power of simple, wholesome ingredients coming together to create a delightful meal. From the choice of meat to the selection of vegetables and the preparation of the iconic mashed potato crust, each component plays an important role in crafting a gluten free yet traditional Cottage Pie.

Ingredients for Cottage Pie

Olive Oil: A heart-healthy oil that adds a subtle flavor and is perfect for sautéing vegetables.
Chili Flakes: Adds a hint of heat to the dish, enhancing the overall depth of flavors.
Onion: A foundational ingredient that offers sweetness and a robust flavor to the base of the pie.
Garlic: Brings aromatic and savory notes that enhance the richness of the minced beef.
Carrot: Adds sweetness, color, and vitamins to the dish.
Celery: Contributes a mild, slightly peppery flavor and crunch.
Ground Beef: The main protein source, providing richness and depth. Grass-fed minced beef is leaner and richer in certain nutrients. Ground lamb, turkey or chicken can be used for a slightly different and less traditional twist on this dish.
Worcestershire Sauce: Adds umami and complexity to the meat.
Dried Thyme & Oregano: Herbs that offer earthy and slightly bitter notes, enhancing the meat and vegetables.
Tomato Paste: Concentrates the tomato flavor, enriching the beef mixture. I’ve read recipes of people using ketchup as it adds sweetness and tomato but that would be a less healthy option.
Gluten-Free Flour: Used to thicken the sauce without adding gluten, making the dish accessible to those with gluten sensitivities. Cornstarch or arrowroot powder can be used as a thickening agent as well.
Bone Broth: Adds richness and nutrients to the pie, enhancing the flavor and moisture of the meat mixture, however; vegetable or beef broth can be used as well.
Frozen Corn: Canned corn provides sweetness and a pop of colour.
Frozen Peas: Add a sweet, fresh element and vibrant colour to the dish.
Baby Spinach: Introduces a nutritional boost and wilts down to complement the meat and vegetables without overpowering the dish.
Sea Salt and Cracked Pepper: Essential seasonings that enhance and balance the flavors of all ingredients.
Russet Potatoes: The base of the creamy mashed topping, known for their fluffiness and ability to absorb flavors. Yukon gold potatoes can be used for a creamier texture. I’ve also heard of people mixing half and half with sweet potato for a slightly different flavour; go wild!
Butter: Adds richness and creaminess to the mashed potatoes.
Parmigiano Cheese: Brings a nutty, salty depth to the mashed potatoes.
Heavy Cream: Contributes to the luxurious texture of the mashed potatoes. For a lighter version, you can omit the cream or use a milk alternative.
Paprika: Used as a garnish, it adds colour and a subtle sweetness to the finished dish.

What Is Cottage Pie?

Cottage Pie is the very definition of home-cooked comfort food for a Canadian gal like me! This classic recipe started in British kitchens and is simplicity at its finest. At its heart, it’s a savoury blend of ground beef, tenderly cooked with onions, maybe a carrot or two, and peas for a pop of sweetness, all nestled under a fluffy blanket of golden-browned mashed potatoes. It’s the kind of meal that brings everyone to the table with eager anticipation, a dish that carries the stories of generations through its simple, yet satisfying layers.

What’s The Difference Between Cottage Pie and Shepherd’s Pie?

The primary difference between both meat pies is in the choice of meat. Cottage Pie is made with ground beef and what I think many of us didn’t know is Shepherd’s Pie traditionally uses ground lamb. That is the main difference, pretty much everything else about these dishes is the same otherwise, they both layer the meat at the bottom, vegetable(s) in the middle, followed by a heaping layer of creamy mashed potatoes on the top.

How to Make Cottage Pie

To make your Cottage Pie, start by preheating your oven to 400F. Warm the olive oil with a sprinkle of chilli flakes in an oven safe pan or cast iron skillet over medium high heat, and add the finely diced onion, carrot, and celery into the pan, sautéing them for about 5-7 minutes until they start to soften and release their fragrant aromas. This vegetable base is then enriched with minced garlic, sautéed for an additional minute, and seasoned well with salt and pepper to build layers of flavor early on. Add the ground beef to the mix, broken up and brown until no pink remains, with dried herbs and a splash of Worcestershire sauce stirred in for depth and complexity.

Create a small well in the center of the pan and add the tomato paste, which is then cooked into the beef for a minute, infusing the mixture with its rich, concentrated tomato flavour. This is the moment to add the frozen corn and peas, bringing pops of sweetness and colour to the mix. A sprinkle of gluten-free flour over the beef, followed by the pouring of bone broth, thickens the sauce as it’s stirred and brought to a gentle bubble. After cooking for three minutes, fold in the baby spinach until it wilts, then smooth the top of the meat mixture with a spatula, preparing it for the creamy layer.

While all that is happening with the meat and vegetables make sure you are taking care of the mashed potatoes. Once they are prepared and ready, scoop onto the beef mixture using an ice cream scoop – a trick that ensures an even distribution. With a spatula, smooth the potatoes into a uniform layer, and for a finishing touch, sprinkle paprika over the top, adding a subtle smoky flavour and a hint of colour. Some people also like to add shredded cheddar cheese to the top for a little extra something something but this is a more traditional recipe so I opted to omit it. Bake the pie in the preheated oven for 20 minutes, until the top begins to turn golden and the edges bubble with the promise of a hearty meal. After removing it from the oven, let the cottage pie sit for 10 minutes before serving. This will ensure each serving comes out of the hot pan easier and mouths can avoid being burnt!

How to Store Cottage Pie

This Cottage Pie recipe is an easy make-ahead meal that is perfect for storing and reheating, allowing for a comforting meal any time. You can store the leftovers in the fridge with a cover to enjoy later or the next day. Alternatively, you can freeze it whole or in portions after cooling completely for a quick, satisfying option on busy days.

How to Freeze Cottage Pie

Being able to freeze this meal means that you can have it way later, share it with others or have a comforting meal in a pinch. If you’d like to freeze the dish as a whole or in portions just put it into a freezer safe container with a lid once it has completely cooled down. To reheat, take the container out of the freezer and let it sit in the fridge overnight or on the counter for a few hours. You can reheat in the microwave or an oven-safe container. One hot tip if reheating in the oven is to do it at a low temperature to ensure the inside meets the outside temp.

Why I Love Cottage Pie

Cottage Pie holds a special place in my heart, blending the nostalgia of family dinners with the joy of creating something delicious and nutritious. It’s a dish that speaks to the soul, offering warmth, comfort, and a sense of home. Growing up, Cottage Pie was more than just comfort food; it was a symbol of family gatherings and happy times. The dish’s simplicity, combined with its rich flavours, made it a favourite during my childhood, especially on cold, snowy days when the warmth from the oven and the aroma of the pie were enough to make the entire house feel like home.

Something that I love about my version is that I’ve tried to incorporate as many additional vegetables as possible to make it a bit more balanced and nutritious without taking away from the traditional flavors. The grass-fed organic ground beef used in my version of this recipe is a great source of high-quality protein, essential for muscle repair and growth. It’s also richer in certain nutrients compared to grain-fed beef, including antioxidants and vitamins. The assortment of vegetables—carrots, celery, and peas—brings a bunch of vitamins, minerals, and fiber to the dish, contributing to a healthy digestive system and providing essential nutrients to support overall health. Baby spinach, with its subtle presence, is a powerhouse of iron and calcium, crucial for healthy bones and blood. When prepared with bone broth, this dish becomes even more nutritious, offering the benefits of collagen and other healing nutrients that support joint health and the immune system.

Other Traditional Recipes to Try

French Onion Soup Pasta Bake

Mushroom Bourguignon

Dill Pesto Salmon

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Healthy Cottage Pie

Course Dinner, Lunch, Main Course

Cuisine Brittish, Canadian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 455kcal

Author Teri-Ann Carty

Equipment

large oven safe cast iron pan or deep sided pan, large pot
casserole dish
chefs knife
cutting board
spatula
ice cream scoop

Ingredients

2 tbsp olive oil
½ tsp chili flakes
1 medium onion finely diced
3 cloves garlic minced
1 medium carrot small dice
1 celery stalk small dice
1 pound grass fed organic ground beef
1 tbsp worcestershire sauce
1 tsp each dried thyme and oregano
1 tbsp tomato paste
2 tbsp gluten-free flour
1 cup bone broth
½ cup frozen corn
1 cup frozen peas
2 fistfuls baby spinach
sea salt and cracked pepper

Creamy Mashed Potatoes Ingredients

3 russet potatoes peeled & cubed
2 tbsp butter
½ cup parmigiano cheese
1 cup bone broth
big splash heavy cream
sea salt and cracked pepper
paprika for garnish

US Customary - Metric

Instructions

Place peeled potatoes in a large pot and run cold water over them until the starch on the potatoes washes away.
Cover the potatoes with water by 2”, salt the water and bring to a boil. Reduce the meat to medium and cook until fork tender. Drain water, put the lid on the potatoes and let them steam for 5 minutes.
Add the remaining ingredients and mash using a potato masher or potato ricer if you want a smoother texture (I used a masher). Set aside while you make the filling.
Preheat oven to 400d.
Heat oil and chili flakes in oven safe pan over medium high heat.
Cook onion, carrot and celery for 5-7 minutes, stirring often. Add in garlic and saute for 1 minute more. Season with salt and pepper.
Add in ground beef. Break beef up with and cook until no pink remains. Stir in dried herbs and Worcestershire sauce.
Create a small well in the centre of the pan and add tomato paste. Stir into the beef cooking for 1 minute.
Stir in corn and peas.
Sprinkle flour on top of beef and then pour bone broth over meat mixture, stirring to combine. Bring mixture up to a bubble and cook for 3 minutes. Fold in spinach and remove from heat.
Smooth the top of the meat mixture using a spatula.
Use an ice cream scoop to measure out mashed potatoes. This isn’t mandatory but I find it helps evenly distribute the potatoes. Next, use spatula to smooth out the potatoes in an even layer. Sprinkle top of the potatoes with paprika and bake for 20 minutes.
Remove the oven and let it sit for 10 minutes before serving.

Notes

The cottage pie will be quite soft if serving immediately. Thats OK!
If you are making this in advance, allow for it to cool completely before covering and storing in the fridge. Re-heat when ready to eat!
This makes a great make ahead meal as well. Allow for the pie to completely cool before portioning out. The pieces will hold together easier if you wait.
This freezes like a dream as well.

Nutrition

The post Healthy Cottage Pie appeared first on Teri-Ann Carty.

Sweet Potato Mac and Cheese

Teri-Ann Carty — Fri, 18 Aug 2023 08:00:56 +0000

Home » one pan

Sweet Potato Mac and Cheese

Created by: Teri-Ann Carty

Take your comfort food game to another level with this Vegan Sweet Potato Mac and Cheese – a creamy dreamy world of perfectly cozy food!

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As the seasons shift and the air takes on a gentle crispness here in the city, there’s nothing quite like cozying up with a comforting bowl of mac and cheese. Hold onto your taste buds, because we’re about to take this beloved classic to a whole new level.

Introducing Vegan Sweet Potato Mac and Cheese – a culinary marvel that marries the richness of mac and cheese with the wholesome goodness of sweet potatoes.

Autumn often brings a yearning for hearty dishes that warm both body and soul, and this vegan mac and cheese is the perfect answer. Picture velvety pasta enveloped in a luscious cheese sauce, but with a twist – the addition of roasted sweet potatoes. This innovative pairing introduces a symphony of flavors that dance across your palate with every delectable bite.

Let’s talk main attraction – the vegan cheese sauce

The process begins with roasting sweet potatoes to caramelized perfection. These tender gems not only infuse the dish with natural sweetness but also contribute a velvety texture to the cheese sauce. Speaking of the sauce, isn’t it so fun when you make the cheese sauce?! creamy perfection.

Having full control of what is in my food has to be one of the most satisfying things and this vegan cheese sauce ticks the box for me, time and time again. A harmonious blend of cashews, dijon mustard, and vegan cheddar that coats the pasta in creamy perfection.

Zucchini rounds and crispy sage leaves join the ensemble, adding layers of crunch and earthy freshness. A drizzle of chili miso sauce really just takes the cake here.

This recipe isn’t just about the meal; it’s about embracing the changing seasons, capturing their essence in a bowl, and savoring the beauty of nature’s transition. Whether you’re seeking a solo moment of indulgence or creating a heartwarming feast for loved ones, Vegan Sweet Potato Mac and Cheese is your invitation to have that comforting dining experience.

In a world that often feels fast-paced and chaotic, this mac and cheese invites you to slow down and embrace the simple pleasure of good food.

Mac and cheese and anything pasta related is my favorite during the cooler seasons and I am so excited to start pumping out all the goods for ya! If you’re like me and the cooler nights are getting you excited for warm dishes you should check out some of my pasta dishes so you can start planning for those cozy nights!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Sweet Potato Mac and Cheese

Fall isn't far away so I'm getting us ready with this gorgeous vegan pasta. Use up the last of your zucchini and sage and transport yourself to pasta heaven with this big bowl of comfort food.

Course Main Course

Cuisine Canadian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 507kcal

Author Teri-Ann Carty

Equipment

blender

Ingredients

400 gr fusilli
2 cups pasta water
3 tbsp olive oil
1 pinch chili flakes
1 small onion diced
2 cloves garlic minced
1 small sweet potato roasted yields approx 1 cup
½ cup cashews soaked in water for 4 hours or overnight
2 tbsp nutritional yeast
¾ cup vegan cheddar
1 tbsp dijon mustard
pinch of salt and cracked pepper
½ medium sized zucchini sliced into rounds
12 sage leaves
2 tbsp chili miso sauce optional

US Customary - Metric

Instructions

Preheat air fryer to 375.
Use a fork to prick sweet potato several times and place in the air fryer. Cook for 40 minutes.
Once cool enough to handle remove tough skin and add flesh to a blender.
Heat olive oil and chili flakes in a pan. Add onion and garlic and cook until fragrant.
Add onion and garlic to the blender with cashews, nutritional yeast, cheese, dijon salt and pepper.
Add 1 cup of pasta water and blend until smooth and creamy.
Use the same pan to fry the zucchini rounds, set aside. Add 1 more tbsp oil to the same pan and fry sage leaves until crispy.
Add cooked pasta into same pan and add cheese sauce on top.
Finish with remaining pasta water. Texture should be creamy and smooth.
Ladle into bowls and top with fried zucchini and sage.
Finish with chili miso sauce and a pinch more salt. Enjoy!

Notes

If you forget to soak your cashews, no biggie! Boil them for 15 minutes instead.

Nutrition

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