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Chicken Puttanesca with Orzo

This particular recipe is one of my favorites as has a little something extra with brine juice from capers and the capers.
Total Time30 minutes
Servings: 4
Author: Martha Stewart

Ingredients

  • 3/4 pound orzo
  • 1/4 cup extra¬ virgin olive oil
  • 1/3 cup chopped fresh parsley
  • Coarse salt and ground pepper
  • 1 large cloves garlic finely minced
  • 3 tablespoons capers plus 1 tablespoon brine
  • 4 chicken cutlets about 1 pound
  • 1 can 28 ounces diced tomatoes
  • 1/2 cup chopped Kalamata olives

Instructions

  • 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.