Chicken Cacciatore With Orzo

Submitted by dicentra

"Every Day with Rachael Ray."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 1⁄4 cup extra virgin olive oil
• 2 lbs chicken, cut up
• salt and pepper
• 1 1⁄2 cups orzo pasta
• 1⁄4 cup chopped fresh basil
• 1 small onion, finely chopped
• 8 ounces mushrooms, thickly sliced
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 2 tablespoons drained capers

directions

1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper and cook, turning once, until golden, 12 to 14 minutes.
2. Transfer to a large plate and reserve the skillet.
3. Meanwhile, in a large pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Drain and transfer to a large bowl.
4. Toss with the remaining 2 tablespoons olive oil, half the basil and salt and pepper to taste. Cover to keep warm.
5. Set the skillet over mediumhigh heat; add the onion and mushrooms and cook, scraping up any browned bits from the pan, until softened, about 8 minutes.
6. Stir in the tomatoes and their juice, the tomato sauce, capers and remaining basil; season with salt and pepper. Add the chicken to the sauce and bring to a boil.
7. Lower the heat and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 7 to 10 minutes.
8. Transfer the chicken to 4 plates, top with the sauce and serve the orzo alongside.