One Pan Chicken and Orzo Pasta with Sun Dried Tomatoes and Basil
My good friend and neighbor shared this recipe with me yesterday from cooking classy.com . I LOVED IT, it was delicious, easy and I love a one pot meal!!! I'm betting this will be a family favorite in no time. This feeds four but could easily be doubled, just cook the chicken in two batches, then follow as instructed.
1 lb boneless skinless chicken breasts, diced into 3/4-inch pieces
1 Tbsp + 1 tsp olive oil plus 1 Tbsp butter
Salt and freshly ground black pepper
3 cloves garlic, minced
1 1/4 cups (8 oz) dry orzo pasta
2 3/4 cups low-sodium chicken broth, or bone broth
1/3 cup sun dried tomato halves packed in oil chopped fine in a food processor
3/4 cup finely shredded parmesan cheese, to taste
1/3 cup chopped fresh basil
Heat 1 Tbsp olive oil and butter in a saute pan over medium-high heat.
Season chicken with salt, pepper and garlic powder.
Once oil and butter are shimmering add chicken and cook until golden, about 3 minutes per side. Be careful not to overcook, we want the tender juicy chicken pieces here. Transfer chicken to a plate, cover with foil to keep warm.
Add remaining 1 tsp olive oil to saute pan then add garlic and saute 20 seconds, or just until lightly golden, then pour in chicken broth while scraping up the yummy browned bits from bottom of pan.
Bring broth to a boil then add orzo pasta, reduce heat to medium cover pan with lid and allow to gently boil 5 minutes then uncover, stir and continue to cook over medium low heat uncovered until orzo is tender, about 5 minutes longer, stirring occasionally (don't worry if there's still a little broth, it will give it some saucy-ness).
Once pasta has cooked through add the cooked chicken in with orzo and remove from heat. Add in parmesan cheese and stir until melted, then add the sun dried tomatoes, basil and season to taste with salt and pepper. Add more broth to thin if desired (as the pasta rests it will soak up excess liquid). Serve warm.