Friday, October 29, 2010

Mediterranean Chicken and Orzo

I tried an new recipe earlier in the week and I really liked it. Brent said there wasn't enough flavor and added a bunch of garlic salt to his while he was eating it, but I think he is crazy. Anyway, the recipe is from Betty Crocker Casseroles and One Dish Meals and there are several more that I will probably be sharing soon. There are a lot of recipes that I want to try.

For this one you need:
1 Tbsp olive oil or vegetable oil
bonelss skinless chicken breasts - about 1.25 lbs
2 cloves garlic, finely chopped (I actually used quite a bit more 2 heaping teaspoons of minced garlic to be exact)
1 and 1/3 cups uncooked orzo pasta
1.75 cups chicken broth
.5 cups water
3 roma tomatos, sliced and cut into quarters (I actually used 4)
2 medium zucchini, sliced and then cut into quarters (I used 3)
1 medium bell pepper, chopped
1 tsp dried rosemary leaves (or 1 tbsp fresh)
.5 tsp salt
.25 cup crumbled feta cheese (I used .5 cups and think it really does need the larger amount)
sliced olives

In a 10 inch skillet, cook chicken in oil (about 10 minutes) until brown. Remove chicken from skillet and cover to keep warm. In the same skillet, mix pasta, garlic, broth and water. Heat to boiling, reduce heat, cover and simmer stirring occassionally until most of the liquid is absorbed. Stir in remaining ingredients except cheese and olives. Add chicken (which I cubed to spread throughout) Cover and simmer about 5 minutes until bell pepper is crisp-tender and juice of chicken is clear. Sprinkle with cheese and olives.

The only thing I plan to do differently next time is that I will season the chicken before browning it...possibly just with garlic, maybe with a little onion, too, just to add a little more flavor to the chickenb itself.


NatCh said...

Mmmmmm -- garlic salt. C-3