Chicken Puttanesca with Orzo

By mschweickert

Ingredients

• 3/4 pound orzo
• 1/4 cup extra-virgin olive oil, divided
• 1/3 cup chopped fresh parsley
• Coarse salt and ground pepper
• 3 large cloves garlic, finely minced
• 3 tablespoons capers plus 1 tablespoon brine
• 4 chicken cutlets (about 1 pound)
• 1 can (28 ounces) diced tomatoes
• 1/2 cup chopped Kalamata olives

Preparation

Step 1

Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.

In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.

In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through. 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 season with salt and pepper. Serve chicken with orzo and sauce.

directions