My family spent two weeks in Italy last fall and, as predicted, fell in love with it! Beautiful scenery, gracious people, a pleasant atmosphere, and of course I can`t forget....tasty FOOD! Italy is a foodie`s paradise (and also a wine-o`s paradise ;) and it`s not just because of the wonderful pastas and sauces, but there are also the many antipasta dishes filled with fresh veggies and cheeses and the melt-in-your-mouth breads and pastries that accompany a strong cup of espresso.
I wanted to try some dishes this week that were simple, yet reminiscent of my Italian experience. This dish lacks the heavy cream sauces that some pasta dishes have, yet it packs in flavor with a few key ingredients. I chose to use orzo, a type of pasta that looks like rice but is really small bits of cut macaroni. I like the appearance and the texture and encourage you to try it in pasta salads and soups!
Chicken & Tomato Orzo
8 oz dried orzo
1/2 Tbsp olive oil
4 boneless, skinless chicken breasts (sliced into thin strips)
1 can stewed tomatoes, italian style (with liquid)
1 can marinated artichoke hearts (with liquid)
dried rosemary
salt to taste
grated parmesan cheese
Cook orzo according to package. Drain liquid and set aside.
Begin by heating oil in a large skillet over medium heat. Add chicken breast and saute 2 minutes. Add tomatoes and artichoke hearts. If desired, sprinkle dried rosemary and salt to season. Reduce heat to medium low and cover. Cook for 30 minutes until chicken is tender and flavors have combined. Remove from heat. Serve chicken and sauce mixture over orzo. Top with grated parmesan cheese.
Yield: 6-8 servings
Per serving...
Calories? 335
Protein? 28 g
Carbohydrates? 42 g (2.5 carb servings)
Fiber? 5.5 g
Total Fat? 6 g
Cholesterol? 54 mg
Sodium? 485 mg
*Sources: Mi madre
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