Italian Chicken & Orzo

with Bell Peppers, Tomatoes & Onion

35 MIN

4 Servings

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From the Test Kitchen

Classic Italian ingredients like olives, capers, crushed red pepper, and more come together to make the bright, zesty sauce that mixes into tender orzo pasta. It’s the ideal pairing for chicken seared with sage, oregano, and more Italian-style herbs and spices.
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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
½ lb Orzo Pasta
½ lb Grape Tomatoes
1 Red Onion
2 Bell Peppers
1 bunch Parsley
1 oz Salted Butter
¼ cup Grated Parmesan Cheese
2 Tbsps Red Wine Vinegar
1 oz Pitted Niçoise Olives
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Capers
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion. Halve the tomatoes. Roughly chop the olives. Roughly chop the parsley leaves and stems. In a bowl, whisk together the honey (kneading the packet before opening), vinegar, 1 tablespoon of olive oil, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

2 Cook the chicken

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with foil to keep warm.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

3 Cook the vegetables

In the pan of the reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables, chopped olives, capers, sauce, and butter; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated. Turn off the heat. Slice the cooked chicken crosswise. Serve the finished pasta topped with the sliced chicken. Garnish with the chopped parsley and cheese. Enjoy!