ORZO PUTTANESCA WITH CHICKEN
This recipe spins a classic puttanesca sauce of tomatoes, garlic, olives, and capers into a single-skillet meal by cooking chicken breasts in the pan to start, then making the sauce and cooking the orzo pasta together in the same pan. Convenience is not the only benefit-the method adds flavor, too, as the fond (the brown bits left in the pan) from the chicken flavors the sauce and the pasta both absorbs and thickens it. Served sprinkled with Parmesan and fresh basil, it gives new life to an old favorite.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season the chicken with 1/4 teaspoon each of the salt and black pepper.
- Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add two pieces of the chicken to the skillet, then lower the heat to medium and cook until they are browned and nearly cooked through, 3 minutes per side, then transfer them to a plate. Repeat with another tablespoon of the oil and the remaining chicken, transferring it to the plate.
- Add the remaining tablespoon of oil to the skillet and lower the heat to medium. Add the onion and cook, stirring, until softened, 2 minutes. Add the garlic and cook for 30 for seconds more. Add the tomatoes, olives, capers, oregano, red pepper flakes, and the remaining 1/4 teaspoon of salt and cook until the mixture thickens slightly, 4 minutes.
- Add 2 1/4 cups of water to the pan and bring to a boil, then stir in the orzo. Return to a boil, then lower the heat to medium-low and simmer, uncovered, stirring frequently, until the orzo is nearly cooked, 10 minutes. Return the chicken and any accumulated juices to the pan, nestling it into the orzo mixture. Cover and cook, stirring occasionally, until the orzo is cooked al dente and the chicken is cooked through, 2 to 3 minutes more.
- Serve the orzo topped with the chicken, a sprinkle of Parmesan cheese, and fresh basil leaves.
- The chicken and orzo will keep in an airtight container in the refrigerator for up to 4 days.
- SERVING SIZE: 1 1/4 cups pasta and sauce and 1 piece chicken
- PER SERVING: Calories 540; Total Fat 18 g (Sat Fat 3 g, Mono Fat 9 g, Poly Fat 2 g); Protein 43 g; Carb 52 g; Fiber 6 g; Cholesterol 110 mg; Sodium 680 mg; Total Sugar 15 g (Added Sugar 0 g)
- EXCELLENT SOURCE OF: fiber, iron, magnesium, manganese, niacin, pantothenic acid, phosphorous, potassium, protein, riboflavin, selenium, thiamine, vitamin A, vitamin B6, vitamin C, vitamin K
- GOOD SOURCE OF: calcium, copper, folate, zinc
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Niloy Nath
[email protected]This dish was delicious! I will definitely be making it again.
Md Showan Rana
[email protected]Overall, this was a good recipe. I would make a few changes next time, but I would definitely make it again.
Lovely King
[email protected]The dish was a bit too oily for my taste. I would recommend using less olive oil.
Phil Andrew
[email protected]The sauce was a bit too sweet for my taste. I would recommend using less sugar.
Mohammad Umair
[email protected]This recipe was a bit too spicy for my taste. I would recommend using less red pepper flakes.
Adams Fuuti
[email protected]Overall, this was a good recipe. I would make a few changes next time, but I would definitely make it again.
Mominul Khan
[email protected]The orzo was a bit undercooked. I would recommend cooking it for a longer period of time.
Ylber Ahmeti
[email protected]The chicken was a bit overcooked. I would recommend cooking it for a shorter period of time.
Md Shaddam
[email protected]The sauce was a bit too watery. I would recommend reducing it for a longer period of time.
Bahadur Chand
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt in the sauce.
India Blair
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually add a little bit of chopped fresh parsley to the sauce at the end. I also like to serve it with a side of garlic bread.
Cabdiraxman Cali
[email protected]This is one of my favorite recipes! It's so easy to make and it's always a crowd-pleaser. I usually add a little bit of lemon zest to the sauce to brighten it up. I also like to serve it with a side of arugula salad.
Satyabujji Lovely baby
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it. I used a combination of chicken and shrimp and it turned out great. I will definitely be making this again.
asma saadani
[email protected]I'm not a big fan of anchovies, so I omitted them from the recipe. The sauce was still delicious and the chicken was cooked perfectly. I served it with a side of roasted vegetables and it was a hit!
Kabogoza Henry
[email protected]This was a great recipe! I made it for my family and they loved it. The sauce was flavorful and the chicken was cooked perfectly. I will definitely be making this again.
bunyod buranov
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I usually add a little bit of red pepper flakes to give it a bit of a kick. I also like to serve it with a side of crusty bread to soak up all the delicious sauce.
Sahara Basnet
[email protected]I made this dish last night and it was delicious! I used boneless, skinless chicken thighs instead of breasts and it turned out great. The sauce was flavorful and the orzo was cooked perfectly. I will definitely be making this again.
RaptorKING 2111
[email protected]I followed the recipe exactly and it turned out great! The sauce was flavorful and the orzo was cooked perfectly. I would highly recommend this recipe to anyone looking for a quick and easy weeknight meal.
Charo Sahib
[email protected]This orzo puttanesca was a hit! The combination of flavors was perfect and the chicken added a nice protein boost. I will definitely be making this again.