Skillet Chicken with Orzo, Tomatoes & Chèvre

  • 3 T. olive oil
  • 1 lb. coarsely chopped, cooked chicken
  • 1 T. dried oregano
  • 2 tsp. smoked paprika
  • Kosher salt and freshly ground black pepper
  • 2 T. balsamic vinegar
  • 4 cloves garlic, minced
  • 1 red bell pepper, minced
  • ½ c. sliced sun dried tomatoes
  • 2 c. dry orzo pasta
  • 2 ½ c. chicken stock
  • 2 T. capers, drained
  • 2 ½ c. cherry tomatoes, halved
  • 2 T. extra virgin olive oil
  • ⅓ c. green onions
  • 1 c. crumbled chèvre

In a large skillet, toss together the olive oil, chicken, oregano, paprika; season with salt and pepper.

Cook over medium-high heat until the chicken is browned all over. Stir in the balsamic vinegar and garlic, cook another minute. Using a slotted spoon, remove the chicken from the skillet.

Add the bell pepper and sun dried tomato to the drippings in the skillet. Cook until soft, 2-3 minutes.

Add the orzo and stock. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 5 to 10 minutes. Check for doneness and add water and continue cooking as needed.

Stir the chicken and capers into the orzo. Allow the chicken to warm through, about 3 minutes.

Meanwhile, toss the tomatoes with the olive oil and green onions in a bowl. Season with salt. To serve, spoon the tomatoes over the chicken and top with the chèvre.

  • Yields: 6 servings
  • Preparation Time: 20 minutes

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