Make a steaming plate of chicken cacciatore for your family with this simple recipe that includes tender orzo pasta. If you make some extra of this recipe, you can freeze it in a casserole dish for a fast weeknight meal. Smart Recipes, European Recipes, Chicken Recipes, Recipes Chicken European Chicken Cacciatore With Orzo Chicken Cacciatore With Orzo Recipe | PT50M Serves 4 Ingredients: 0.89 Pound Chicken Quarters 0.67 Teaspoon Salt & Freshly Ground Black Pepper 0.17 Cup Extra-Virgin Olive Oil 0.67 Cup Mushrooms 0.67 Small Onion 0.89 Tablespoons Capers 10 Ounces Diced Tomatoes With Juice 10 Ounces Tomato Sauce 1 Cup Orzo Pasta 0.08 Cup Fresh Basil Season chicken with salt and black pepper evenly. In a large cast-iron skillet, heat 2 tablespoons of oil over medium-high heat and cook chicken for 12-14 minutes or until browned completely. Transfer chicken to a large plate. In the same skillet, add mushrooms and onions over medium-high heat and sauté for 6-8 minutes. Add the capers, tomatoes, tomato sauce, half of the basil, salt and black pepper and stir to combine. Add cooked chicken and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Meanwhile, in a large pan of salted boiling water, cook orzo for 5 minutes or until al dente. In a colander, drain pasta and transfer to a large bowl. Add remaining basil leaves, remaining olive oil, salt, and black pepper and toss to coat. Keep aside, covered until serving. Divide orzo onto serving plates and top with chicken and sauce. Serve immediately.

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