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Oregano Chicken & Spring Pea Orzo

with Feta & Olives

30 MIN

2 Servings

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From the Test Kitchen

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 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.
12 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
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

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 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 or the small side of a box grater, finely grate into a paste. In a 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 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.

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

3 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 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 a drizzle 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 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 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 finished pasta topped with the sliced chicken and tapenade. Enjoy!