Saturday, June 25, 2016

Sundried Tomato Chicken with Orzo

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.

Click Here for recipe


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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