The Pioneer Woman Tasty Kitchen
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Orzo with Chicken, Feta and White Wine

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

A Mediterranean mix of flavors and colors.

Ingredients

  • 8 ounces, weight Orzo
  • 4 Tablespoons Olive Oil, Divided
  • 1 cup Crumbled Feta Cheese, Divided
  • ¼ cups Freshly Grated Parmesan Cheese
  • ½ cups Chopped Fresh Basil, Reserve 2 Tablespoons
  • 1 pound Chicken Breast Cut Into Bite Sized Pieces
  • ½ cups Red Pepper, Chopped
  • 2 cloves Garlic, Chopped
  • ½ cups Dry White Wine
  • 1 can 14.5 Oz Diced Tomatoes In Juice
  • ½ teaspoons Dried Crushed Red Pepper
  • 2 teaspoons Oregano

Preparation

Preheat oven to 400 degrees. Brush an 11 x 7 inch glass baking dish with oil.

Cook orzo according to package directions. Drain well and return orzo to the same pot. Add 1 tablespoon olive oil, 1/2 cup feta cheese, Parmesan cheese and 2 tablespoons basil; stir to blend. Arrange orzo mixture in the prepared dish.

Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken and red pepper until cooked. Add 1 tablespoon oil to the same skillet. Add garlic and saute over medium heat for 30 seconds. Add tomatoes with juice; cook for 1 minute. Stir in wine, oregano, red pepper, and remaining basil.

Simmer uncovered until reduced to a thick sauce
consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken.

Bake until orzo is heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese.

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Profile photo of annrjohnson

annrjohnson on 6.21.2010

I have a similar recipe but I also add a zucchini and yellow summer squash in with red pepper and chicken. I also really like using sun-dried tomato feta in the mix with this. Everytime I make this it is a hit!

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