Jun 24 2016
It was a beautiful day today. I could have cooked outside
but this dish was easier to do inside in my CI skillet. This is fairly easy and
a one skillet meal; it could be done outside or camping. We needed a change
from red meat so this was good.
The recipe was adapted from Zrarita Baker’s at Honest Cooking.
I had a one pound package of basil garlic, sundried tomato marinated chicken
breasts from my butcher otherwise I followed her recipe pretty close. I add my
onions and garlic at the same time, less likely to get burnt garlic. I ended up
only using about 2 ½ cups of the chicken stock. I just used what olive oil I
had from draining the tomatoes since it looked like plenty.
The grandson came down, sanded a bench for me and watered
the garden and flowers. He decided to stay and eat supper with us. I heated up
some savory garlic bread knots to have with it.
We all liked it and got full! My wife is not crazy about
sundried tomatoes but I love using them and you get a more intense tomato
flavor from them over just plain tomatoes. I think rice would have worked well
with this too.
Ingredients
Ingredients prepped
Browned the chicken then removed
Onions and garlic added
Orzo browned and tomato paste added
Sundried tomatoes added
Chicken added back in
Stock added and cooked down
My supper
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