Chicken and Orzo
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