-Everyday Food's Sarah Carey
Chicken Puttanesca with Orzo
1/4 cup extra-virgin olive oil, divided
1/3 cup chopped fresh parsley
Coarse salt and ground pepper
3 large cloves garlic, finely minced
3 tablespoons capers plus 1 tablespoon brine
4 chicken cutlets (about 1 pound)
1 can (28 ounces) diced tomatoes
1/2 cup chopped Kalamata olives
Related: 20 Classic Comfort Food Recipes from Martha Stewart
1. Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.
2. In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.
3. In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through. Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.
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