A lip-smacking chicken dinner studded with sun-dried tomatoes and sharp pecorino cheese is here to win everyone over.
Jennifer Causey
If youre not sure what to make for dinner, make this.
Youll first sear chicken breasts until golden and then toastorzo, a rice-shaped pasta, in the flavorful drippings.
Photo:Jennifer Causey
It all simmers merrily in the skillet until the orzo mixture is creamy and the chicken is cooked through.
And its got greens too!
Looking to save time?
Swap in rotisserie chicken.
Skip cooking the chicken breasts and start cooking the orzo in a drizzle of olive oil.
At the end of cooking, top the orzo mixture with sliced rotisserie chicken breasts.
This recipe was developed by Marianne Williams.
Ingredients
12-oz.
Heat oil in a large skillet over medium-high.
Sprinkle chicken with 1/2 teaspoon salt and place in skillet.
Cook until golden brown on bottom, 4 to 5 minutes.
Flip; cook until golden brown on other side, 3 to 4 minutes.
Transfer to a plate.
(Chicken will not be cooked through.)
Add orzo to skillet; stir until toasted, about 1 minute.
Add wine, stirring to loosen any browned bits.
Stir in stock, tomatoes, and remaining 1 teaspoon salt; bring to a boil.
Reduce heat to medium and nestle chicken into orzo.
Transfer chicken to a cutting board and tent loosely with foil to keep warm.
Add spinach to skillet; stir until just wilted, about 1 minute.
Remove skillet from heat and stir in half-and-half and grated cheese.
Slice chicken and return to skillet.
Shave remaining cheese over chicken and orzo.
Top with pepper and, if desired, basil.
