1 tbsp Herbes de Provence (italian seasoning if you don't have this)
1 shallot
8 ounces grape tomatoes
2 garlic cloves
3/4 cup orzo pasta
5 tsp red wine vinegar
1 packet chicken stock concentrate (I use savory choice from amazon)
1-2 tbsp basil pesto
3/4 cup parmesan cheese
1 tsp sugar
1 tbsp butter
Instructions
Bring a medium pot of salted water to a boil.
Thinly slice shallot. Halve tomatoes. Mince
garlic. Once water boils, add orzo to pot. Cook,
stirring occasionally, until al dente, 9-11
minutes. Drain thoroughly and return to pot.
Season chicken all over with salt, pepper, and
2 tsp Herbes de Provence. Heat a drizzle of
olive oil in a large pan over medium high heat.
Add chicken and cook until browned and cooked
through, 5-7 minutes per side. Remove chicken
from pan and set aside. Wipe out pan.
Heat a drizzle of olive oil in same pan used to
cook chicken over medium heat. Add shallot,
cook until softened, 2-3 minutes. Increase heat
to medium-high and add tomatoes, garlic, 1 tsp
sugar, 1 tsp Herbes de Provence, and the
vinegar. Cook until thickened and saucy, 2
minutes. Stir in stock concentrate and 2 tbsp
water. Bring to a simmer, then turn off heat.
Stir in 1 tbsp butter. Season with salt and
pepper if needed.
Stir pesto, 1 tbsp butter, and half the parmesan
cheese into pot with drained orzo. Season with
salt and pepper. Divide chicken and orzo between
plates. Top chicken with pan sauce. Top with
remaining parmesan. Serve.
Originally Submitted
2/11/2021
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