What a wonderful dinner!
It smell so good in my kitchen!
I love this recipe, with only a few easy steps.
I’ve never cooked orzo pasta or even heard of it up until now.
Well the cooking looks like a risotto’ cooking, add chicken stock one ladle at a time and stir often.
With sun-dried tomatoes, sweet onions and garlic, this dish is amazing! If you like Mediterranean recipes, you will love this meal! As I had no fresh herbs, I added some Italian herbs, so perfect to add some flavors.
The blog Kitchen Nostalgia inspired me for the recipe. I choose white wine to cook.
- 1 lb chicken breast
- 2 Tablespoons olive oil
- 2/3 cup sun dried tomatoes, drained from oil
- 1-2 Tablespoons oil from tomatoes
- 1 large sweet onion, chopped
- 3 garlic cloves
- 1 1/3 cup orzo pasta
- 3 Tablespoons tomato paste
- 1/4 cup white wine
- 3 3/4 cup chicken stock, hot
- 1/2 teaspoon oregano
- 1/4 teaspoon dry thyme
- 1/4 teaspoon lemon zest
- salt, black pepper
- grated Parmesan cheese
- chopped parsley (optional)
- Cut chicken breast in bite-sized cubes and season with salt and pepper.
- Put olive oil and oil that you reserved when drawing tomatoes in a pan or skillet and heat over medium high heat. Fry the chicken until golden. Remove from pan and set aside.
- Saute onion until translucent. Add garlic and fry for a few seconds until garlic is fragrant.
- Add orzo and fry about 1-2 minutes or until lightly browned.
- Stir in tomato paste, wine, oregano, thyme, lemon zest. Return chicken cubes to the pan. Add sun dried tomatoes.
- Cook lower heat, adding chicken stock one ladle at a time and stirring often, until orzo is soft (about 20-25 minutes). Season with salt and black pepper to taste.
- Serve immediately, sprinkled with chopped parsley and grated Parmesan cheese.