Hearty, one-pot meals are my go-to during these season, both to cook up during the cool evenings and as microwaved leftovers to warm me up from my typical popsicle-like state in my office. This has pasta and chicken and uses s many of the peppers I’ve been receiving, along with the tomato sauce I made previously. It’s great served with a nice green salad on the side, along with some crusty garlic bread.
There’s a bit of chopping involved, but afterwards, the meal comes together pretty easily. The chicken is cut into tenderloin-sized strips and orzo should be cooked and kept hot. Half of the chicken is cooked in the skillet, then removed and set aside. The remaining chicken, along with some peppers, shallot, and garlic are added and cooked until the chicken is done and the peppers have softened. The reserved chicken is added back and given a toss with the cooked orzo, tomato sauce, and basil. Once the mixture is hot, season it with salt, pepper, and cheese and serve.
Detailed instructions follow.
Chicken Orzo Skillet with Peppers, adapted from Better Homes and Gardens New Cook Book: Celebrating the Promise, 14th Limited Edition “Pink Plaid”
1 tablespoon olive oil
1 pound boneless, skinless chicken breast
1 cup sweet peppers, any color
2 shallots, thinly sliced
1 clove garlic, minced
2 cups orzo, cooked
1 cup tomato sauce
1/3 cup basil, cut into thin ribbons
Salt and pepper, to taste,
Shredded parmesan cheese, as desired
1. Cut chicken into strips 3 inches long by 1 inch wide. Heat oil in large skillet and add half the chicken and cook until no longer pink, about 2-3 minutes.
2. Remove the first batch of chicken and add the remaining strips, along with the peppers, shallot and garlic. Cook until chicken is no longer pink.
3. Add all of the chicken to the skillet, along with orzo, tomato sauce, and basil. Stir and cook until headed through, about 1-2 minutes. Season with salt, pepper, and parmesan cheese.