Sunday, December 29, 2013

Chicken Puttanesca with Orzo

Spaghetti Puttanesca is a tangy, salty Italian pasta dish that dates back to the mid-20th century.  Our Chicken Puttanesca with Orzo builds a chicken dish around this tangy, salty 'sauce.'  This dish can be fixed indoors or out and is amazing. 

  • 2 Large Chicken Breasts (butterflied into 4 cutlets)
  • 8 Oz. Orzo (half box)
  • ¼ Cup EVOO
  • 1/3 Cup chopped fresh parsley
  • Fresh ground peppercorns (original recipe calls for coarse salt, we left it out and were very glad we did)
  • 3 Large Garlic Cloves (fresh and minced)
  • 3 Tbls. Capers
  • 1 Tbls. Brine
  • 1 - 28 Oz. Can – Diced Tomatoes
  • ½ Cup Fresh Kalamata olives, chopped.

  1. Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the fresh parsley. Season with salt and pepper.
  2. In a medium bowl, whisk garlic, 1-Tbls. EVOO, the brine, and ½ Tsp. fresh ground pepper; toss with the chicken.In a large nonstick skillet heat remaining tablespoon oil over medium-high until cooked through, flipping halfway then transfer to a plate.
  3. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes.
  4. Stir in any juices from chicken and pepper and serve chicken with orzo and sauce.

     Adapted from Everyday Food