Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, tomato-feta chicken w/ orzo. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Tomato-Feta Chicken w/ Orzo is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Tomato-Feta Chicken w/ Orzo is something which I have loved my entire life. They are fine and they look wonderful.
When ready, turn off the heat and add in the red pepper flakes, capers, Kalamata olives, feta, and basil. Add a little of the pasta water to loosen as needed. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally.
To get started with this recipe, we have to first prepare a few ingredients. You can cook tomato-feta chicken w/ orzo using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tomato-Feta Chicken w/ Orzo:
- Prepare 2 tbsp olive oil
- Get 3 chicken breasts
- Take 1 medium onion, chopped (~1 cup)
- Prepare 2 clove garlic, minced
- Prepare 2 tbsp cilatnro or parsely, chopped
- Get 1 tsp dried oregano
- Make ready 1/4 tsp pepper
- Take 28 oz stewed, sliced tomatoes (undrained)
- Make ready 3/4 lb orzo pasta
- Prepare 1/4 cup feta cheese crumbles
- Get 1/2 cup white wine or cooking sherry
When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon. Cook the orzo according to package directions until al dente. Drain, rinse briefly with cool water, and transfer to a medium bowl.
Instructions to make Tomato-Feta Chicken w/ Orzo:
- Cut chicken into bite-sized pieces. Heat 1 tbsp oil in large skillet over medium heat. Cook chicken until done, then remove from pan.
- Meanwhile, boil water and cook orzo according to package instructions. Cover cooked pasta to keep warm.
- Add remaining 1 tbsp oil to skillet, and cook onions until starting to brown, ~ 6 minutes. Stir in garlic and cook until fragrant, ~ 30 seconds more.
- Stir in wine, tomatoes, pepper, herbs and cooked chicken. Bring mixture to a boil, then reduce heat, COVER and simmer for 5-10 minutes to allow flavors to meld.
- Serve over hot pasta, and sprinkle with feta.
Toss the orzo with the cucumber, tomatoes, herbs, onion, olive oil, and vinegar. Mix tomatoes, feta, basil, and green onions into orzo. Perfect for midweek meals, quick, fuss-free dinner party menus that will wow guests without requiring hours spent in the kitchen, and simple bakes and sweet treats, these are Ottolenghi recipes as you've never seen them before. You may be able to find more information about this and similar content on their web site. Chef Tom Hill of London's Ducksoup puts a summery spin on the dish with juicy tomatoes, fresh oregano and briny feta. "At the local grocer there's always feta, tomatoes, bay leaves, cumin and orzo.
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