Oregano Chicken & Olive Tapenade with Orzo, Snap Peas & Feta

Oregano Chicken & Olive Tapenade

with Orzo, Snap Peas & Feta

30 MIN
2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
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    Wellness
  • 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.)
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    ingredients
    Oregano Chicken & Olive Tapenade with Orzo, Snap Peas & Feta
    Title
    • 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
    Prepare the ingredients & make the tapenade
    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.

    Cook the pasta
    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.

    Cook the chicken
    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.

    Cook the vegetables
    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.

    Finish the pasta & serve your dish
    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! 

    Tips from Home Chefs

    Prepare the ingredients & make the tapenade
    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.

    Cook the pasta
    Cook the chicken
    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.

    Cook the vegetables
    Finish the pasta & serve your dish
    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! 

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