Best 4 Chicken Puttanesca With Orzo Recipes
Indulge in a culinary journey to the vibrant streets of Italy with our tantalizing Chicken Puttanesca with Orzo. This delectable dish combines the bold flavors of the Mediterranean in a harmonious melody of textures and tastes. Savor the savory notes of juicy chicken, succulent tomatoes, briny olives, and zesty capers, all enveloped in a rich and flavorful sauce. Accompanied by perfectly cooked orzo pasta, this recipe promises a delightful symphony of flavors that will transport you to the heart of Italy. But our culinary adventure doesn't stop there. We also present a versatile selection of additional recipes that cater to various dietary preferences and culinary curiosities. Dive into the creamy depths of our Creamy Pesto Chicken Pasta, where tender chicken mingles with a luscious pesto sauce, creating a symphony of flavors. For those seeking a vegetarian delight, our Roasted Vegetable Pasta Bake offers a cornucopia of roasted vegetables nestled in a creamy sauce, topped with a golden crust of melted cheese. And if you crave a taste of the sea, embark on a seafood escapade with our Seafood Puttanesca, where succulent shrimp, mussels, and calamari dance in a vibrant tomato-based sauce. Embark on this culinary odyssey and discover a world of flavors that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
CHICKEN PUTTANESCA WITH ORZO
This richly layered Italian-inspired pasta dish is a famously fast and easy meal to put together on a weeknight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.
- In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.
- In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through. Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.
Nutrition Facts : Calories 639 g, Fat 21 g, Fiber 3 g, Protein 40 g, SaturatedFat 3 g
PRESSURE-COOKER MEDITERRANEAN CHICKEN ORZO
Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here's a bonus: Leftovers reheat well. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. electric pressure cooker, combine the first 11 ingredients; stir to combine. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Add orzo. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Let stand 8-10 minutes before serving.
Nutrition Facts : Calories 415 calories, Fat 19g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 941mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.
CHICKEN PUTTANESCA
Classic Italian puttanesca sauce is typically served over pasta, but it is paired with chicken in this comforting weeknight dish. Chicken thighs are browned, then set aside while you assemble a simple but bold tomato sauce made with briny capers and olives, salty anchovies and spicy red-pepper flakes. Serve the chicken over rice, orzo or egg noodles, with a hunk of bread to round out the meal.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
- Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
- Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
- Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.
CHICKEN AND ORZO SKILLET
Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.
Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges
Tips:
- Choose ripe tomatoes. The riper the tomatoes, the sweeter and more flavorful your sauce will be.
- Use good quality olives. Kalamata olives are a classic choice for puttanesca sauce, but you can also use other types of olives, such as Castelvetrano or Gaeta olives.
- Don't overcook the anchovies. Anchovies should be cooked just until they are softened, but not browned.
- Add a little red pepper flakes for a spicy kick.
- Serve over your favorite pasta. Orzo is a classic choice, but you can also use spaghetti, penne, or any other type of pasta.
Conclusion:
Chicken puttanesca is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of salty olives, tangy tomatoes, and savory anchovies is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give chicken puttanesca a try. You won't be disappointed!
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