Oregano Chicken & Olive Tapenade

with Orzo, Snap Peas & Feta

30 MIN

2 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

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

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
4 oz Orzo Pasta
1 clove Garlic
4 oz Sugar Snap Peas
2 Tbsps Crème Fraîche
1½ oz Feta Cheese
1 oz Pitted Niçoise Olives
1 tsp Whole Dried Oregano
1 Tbsp Red Wine Vinegar
3 oz Radishes

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the tapenade

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. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Finely chop the olives. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the chopped olives, half the vinegar, 1 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 pasta

Add the pasta to the pot of boiling water and cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano. Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables

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

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables, crème fraîche, cheese (crumbling before adding), remaining vinegar, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken and tapenade. Enjoy!