Pellet Smoker Cooking: 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