Roasted Red Pepper and Herb Chicken with Cheesy Orzo
Roasted Red Pepper and Herb Chicken with Cheesy Orzo
ingredients
- 1 lb chicken breasts, boneless and skinless
- 1 cup orzo pasta
- 2 red bell peppers
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh herbs (such as parsley or basil) for garnish (optional)
steps
- 1.
Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are blackened. Remove from the oven and let cool. Peel off the skins, remove the seeds, and slice into strips.
- 2.
Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Cook the chicken for 6-8 minutes per side, or until cooked through. Remove from the skillet and set aside.
- 3.
In the same skillet, add the minced garlic and sauté for a minute until fragrant. Add the orzo pasta and stir to coat with the garlic and oil.
- 4.
Pour in the chicken broth, reduce the heat to low, and cover the skillet. Simmer for 12-15 minutes, or until the orzo is tender and most of the broth is absorbed.
- 5.
Stir in the shredded mozzarella and grated Parmesan cheese. Cook for an additional 2-3 minutes, or until the cheese has melted and the sauce is creamy.
- 6.
Slice the cooked chicken into thin strips. Add the chicken and roasted red pepper strips to the skillet. Sprinkle dried basil and season with salt and pepper to taste.
- 7.
Gently toss everything together until well combined. Garnish with fresh herbs if desired. Serve hot and enjoy the flavorful roasted red pepper and herb chicken with cheesy orzo.
