Shelly's Recipe

Skillet Italian Chicken with Orzo

Category: Chicken

4 boneless skinless chicken breasts (I cut mine into 2 inch pieces before browning)

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

salt and pepper

1 cup orzo

2 tablespoons extra virgin olive oil

3 garlic cloves, minced (I used my garlic press for this)

1 (14.5 ounce) can petite diced tomatoes

1-1/2 cups low sodium chicken broth (Approximately one 14 ounce can)

3 tablespoons finely chopped fresh basil

Pat chicken dry with paper towels and rub all over with oregano, pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper

Toast orzo in a large nonstick skillet over medium high heat until golden brown, 3 to 5 minutes; transfer to a bowl. Heat 1 tablespoon oil in empty skillet until simmering. Cook chicken until lightly browned, about 3 minutes per side; transfer to plate.

Add garlic and remaining oil to empty skillet and cook until fragrant, about 30 seconds. Add tomatoes, broth, and toasted orzo to the skillet and bring to a boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium low heat until chicken is cooked through and orzo is tender, 10 to 12 minutes. Sprinkle with basil. Serve.

****Petite diced tomatoes integrate with the orzo better than full sized. If you cannot find petite diced tomatoes, pulse one 14.5 ounce can of regular diced tomatoes in the food processor until finely chopped. Serve with plenty of fresh grated Parmesan.