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.
- 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.
- 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.
- Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes.
- Stir in any juices from chicken and pepper and serve chicken with orzo and sauce.
Adapted from Everyday Food