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Mediterranean Chicken & Orzo

with Snap Peas, Feta & Olives

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

A simple olive tapenade—a favorite Provençal condiment—adds irresistibly briny flavor to our pan-seared chicken, which also gets a layer of aromatic flavor from a coating of oregano. It’s perfect for serving atop a bed of tender orzo (a rice-shaped pasta) mixed with tangy feta and crisp sugar snap peas.

Get Cooking
fresh
ingredients
Mediterranean Chicken & Orzo with Snap Peas, Feta & Olives
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 4 oz Orzo Pasta
  • 4 oz Sugar Snap Peas
  • 1 clove Garlic
  • 2 Tbsps Crème Fraîche
  • 1½ oz Feta Cheese
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Whole Dried Oregano
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the tapenade:
1 Prepare the ingredients & make the tapenade:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the snap peas. Pull off and discard the tough string that runs the length of each pea pod; halve the peas crosswise. Finely chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a small bowl, combine the chopped olives, half the vinegar, 1/2 teaspoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Cover with foil to keep warm. 

Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the peas:
4 Cook the peas:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked peas, crème fraîche, cheese (crumbling before adding), and remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Top the chicken with the tapenade. Enjoy!

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Prepare the ingredients & make the tapenade:
1 Prepare the ingredients & make the tapenade:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the snap peas. Pull off and discard the tough string that runs the length of each pea pod; halve the peas crosswise. Finely chop the olives. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a small bowl, combine the chopped olives, half the vinegar, 1/2 teaspoon of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

2 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Cover with foil to keep warm. 

Cook the chicken:
Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

4 Cook the peas:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. 

Cook the peas:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked peas, crème fraîche, cheese (crumbling before adding), and remaining vinegar. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Top the chicken with the tapenade. Enjoy!