Ingredients
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4 Chicken breasts, skinless and boneless
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2 Tsp White wine vinegar
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Olive oil
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1 tsp Dijon mustard
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1 tsp Italian herb mix, basil, parsley, oregano
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1 Garlic clove, minced
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Salt + black pepper
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1 Small onion, finely chopped
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1 Red capsicum, chopped
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1 1/2 cups Orzo pasta
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400g Can of crushed tomato
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3 cups Chicken stock
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1 tsp Dried oregano
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Pinch of chili flakes
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Salt and pepper
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3 Tsp Grated parmesan cheese
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8 Basil leaves, diced
Directions
Steps
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1
Done
|
Mix the vinegar, some olive oil, mustard and the chopped herbs together in a large bowl, add the chicken and mix to coat. Marinate for 1 hour - 24 hours |
|
2
Done
|
Heat oil in frying pan over medium heat. Add chicken and cook for 4-6 minutes on each side, or until cooked. Transfer to a plate and cover with foil to keep warm while resting. Turn heat up to medium high. Add oil if required. |
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3
Done
|
Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent. |
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4
Done
|
Add orzo, tomato, chicken stock, oregano, chili flakes, salt and pepper. Mix and bring to simmer, then lower heat to medium low or so it simmers gently. |
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5
Done
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Cook for 9 - 10 minutes, stirring frequently. Take it off the stove when the pasta is just cooked. |
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6
Done
|
Stir through parmesan and basil and spoon into serving bowls, top with sliced chicken and serve with extra parmesan and basil. |
