Recipe: Athenian Orzo Bake
You may have noticed that almost all of the recipes I post are vegan and gluten free. While I don’t categorize my diet to be strictly under either of those labels, that tends to be how I eat most of the time and it is how I cook for my personal chef clients. I don’t think either gluten or animal products are inherently bad, i just tend towards eating mostly plants for their health benefits as well as my food preferences. So just to shake things up a bit, here is a recipe that includes both gluten, meat and dairy! I love the flavors in this recipe they are a little different than traditional pasta dishes. Enjoy!
Athenian Orzo Bake
- 1½ teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- ¼ cup dry white wine
- 1 28-ounce can diced tomatoes
- 3 tablespoons chopped fresh parsley, divided
- 1 tablespoon drained capers
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Pinch of crushed red pepper
- 1 pound poached chicken* or shredded rotisserie chicken
- 1 cup orzo
- ½ cup crumbled feta cheese
- Preheat oven to 450°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
- Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1½ tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper and chicken; cook for 5 minutes.
- Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-chicken sauce. Sprinkle with feta and the remaining 1½ tablespoons parsley.
- Bake, uncovered, until the feta is bubbly, about 10 minutes.
*How To Poach Chicken Breasts: If you don’t have leftover chicken but you want to make a recipe that calls for cooked chicken, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw chicken = about 2 1/2 cups chopped or shredded cooked chicken)