advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close
Under 30 Minutes

Chicken Puttanesca with Orzo

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Puttanesca with Orzo

Photography: Romulo Yanes

Source: Everyday Food, December 2013

Ingredients

  • 3/4 pound orzo
  • 1/4 cup extra-virgin olive oil, divided
  • 1/3 cup chopped fresh parsley
  • Coarse salt and ground pepper
  • 3 large cloves garlic, finely minced
  • 3 tablespoons capers plus 1 tablespoon brine
  • 4 chicken cutlets (about 1 pound)
  • 1 can (28 ounces) diced tomatoes
  • 1/2 cup chopped Kalamata olives

Directions

  1. Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.

  2. In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.

  3. In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through. Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.

Reviews (1)

  • bopahyland 27 Nov, 2013

    This sounds wonderful. I'm going to make it the day after Thanksgiving using turkey. In order to make it a little more healthful (after the big day) I'll use quinoa. Using leftovers deletes the oil, also.

Related Topics