Chicken Puttanesca with Orzo

Name: Chicken Puttanesca with Orzo
Prep time: 15 min
Total time: 25 min
Ingredients: 0.75 pound orzo; 0.25 cup extra-virgin olive oil, divided; 0.333 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; 0.5 cup chopped Kalamata olives

2.8

(43)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

25 mins

Servings:

4

This richly layered Italian-inspired pasta dish is a famously fast and easy meal to put together on a weeknight.

Ingredients

¾ pound orzo
¼ cup extra-virgin olive oil, divided
⅓ 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
½ cup chopped Kalamata olives

Directions

Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.
In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.
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.

Romulo Yanes

Originally appeared: Everyday Food, December 2013