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Orzo skillet with chicken and sundried tomatoes

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Rate this recipe 4.3/5 (3 Votes)

Ingredients

  • 1 tablespoon EVO
  • 2-4 (4-oz.) skinless chicken fillets or tenders- seasoned with your favorite spice rub
  • and/or 2-4 chicken sausages or chorizo
  • 3/4 cup sliced green onions (about 5 onions), divided
  • 4 teaspoons chopped garlic, divided
  • 1 small onion chopped
  • 1/2 red bell pepper, chopped
  • handfull of sliced mushrooms
  • 2 cups chicken broth
  • 1 cup orzo pasta
  • 1/4 cup drained sun-dried tomatoes in oil, chopped
  • 1 teaspoon freshly ground black pepper
  • salt to taste
  • 1 cup loosely packed fresh flat-leaf parsley, chopped and divided
  • zest from 1-2 lemons
  • remaining Lemon halves and juice
  • 1 tablespoon extra virgin olive oil

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°. heat EVO in a 12-inch ovenproof skillet over medium heat. Brown the sausages, set aside. Slice when cool enough to handle. Brown the chicken quickly, 2 min each side. Remove. Add 1/2 cup sliced green onions and half the garlic; sauté 4 minutes or until tender. Stir in the bell pepper, mushrooms and saute. Add the broth, next 4 ingredients, and 1/2 cup parsley. Bring to a simmer, and cook, uncovered and stirring occasionally, 15 minutes or until orzo is just tender and some liquid remains in skillet. Remove from heat.
2. Place pre browned chicken and sausages on top of hot orzo mixture, and cover skillet.
3. Bake at 350° for 15 to 20 minutes or until Chicken is done through
4. Stir together lemon zest, juice, EVO and remaining green onions, garlic, and parsley. Spoon over cooked chicken; Serve immediately with pine nuts and good parmesan.

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