Chicken and Orzo


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

This recipe is my pride and joy and I take complete credit for inventing it. This is actually the first time I am writing it down.

You can not go wrong with this dish. It is great hot or cold. It is a great "make ahead meal" ofr busy people and its excellent for potlucks (your friends co-workers will be amazed with your talents).

Omit the chicken and voila - a vegeterian dish!


Ingredients You'll Need

chicken (I use boneless skinless breast but leftover rotisserie chicken or chicken thighs would work fine - probably a little more saturated fat and calories)

- orzo, 1 cup

- 4 sundried tomato, chopped (packed in olive oil is best as I use some of the "infused" oil as part of the dressing)

- 2-3 artichokes, coarsely chopped

- 2 cloves garlic, minced

- 1/4 onion, any variety

- 1 tbsp capers, coarsely chopped

- 2 oz feta cheese

- 2 tbsp fresh basil

- 1 tbsp red wine vinegar

- 1 tbsp olive oil from sundried tomato marinade

- 1 tsp olive oil


Directions

cook orzo according to box directions and set aside


- fully cook the chicken (I spray a pan lightly with olive oil), set aside to rest


- in same pan, add 1 tsp olive oil, garlic and onion and sautee until they sweat, 2-3 mins


- add artichokes, sun dried tomato, capers, and olive oil (from subdried tomato marinade) and sautee until warm, 1-2 minutes


- remove from heat, add orzo and basil directly into the pan and stir


- chop chicken (make sure it rested at least 10 minutes to allow juices to redistribute)


- add chicken, feta, and red wine vinegar


- add salt and pepper to taste (I usually don't add any salt since the feta cheese and artichokes are salty enough for my taste


Questions, Comments & Reviews



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