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Chicken Puttanesca

Seared chicken in a briny tomato-olive-caper sauce over buttery orzo.

Serves 2Prep 10 minCook 20 minDifficulty easyCuisine Italian

main

−Servings: 2+

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Ingredients

• 3 ozorzo
• 1shallot
• 2zucchini
• 1garlic clove
• 2plum tomatoes
• 12 ozpkg boneless, skinless chicken breasts
• 1 ozcapers
• 2 ozbasil pesto
• 1 ozKalamata olives
• kosher salt & ground pepper
• olive oil

Instructions

1. *Cook orzo: Bring a small saucepan of salted water to a boil. Add orzo and cook until al dente, about 9 minutes. Reserve ½ cup cooking water, then drain orzo and toss with 1 teaspoon oil.
2. *Prep vegetables*: Meanwhile, halve and thinly slice shallot. Thinly slice 2 large garlic cloves. Trim zucchini, then cut into ¼-inch thick rounds. Chop tomatoes into ½-inch pieces. Coarsely chop olives, removing any pits if necessary.
3. *Sear chicken*: Pat chicken dry, then pound to an even ½-inch thickness, if necessary. Season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken and cook until golden brown, about 2 minutes per side (it won't be cooked through). Transfer to a plate.
4. *Cook sauce*: Add shallots to same skillet and cook over medium-high heat until translucent, about 1 minute. Add sliced garlic and zucchini, and season with salt; cook, stirring, until lightly browned, about 3 minutes. Add tomatoes, olives, capers, and reserved cooking water. Season to taste with salt and pepper. Bring to a simmer.
5. *Finish chicken*: Cook sauce, stirring occasionally, until slightly thickened, about 5 minutes. Add chicken and any resting juices and cover skillet; cook until chicken is cooked through and sauce is thickened, about 5 minutes more.
6. *Serve*: Serve chicken puttanesca over orzo and drizzle with pesto. Enjoy!