Why It Works
Ingredients
4 chicken breast, cut in large pieces
½ teaspoon/2ml salt
¼ teaspoon/1ml black pepper
2 tablespoons/30ml olive oil
1 red bell pepper, cut in 1" pieces
1 green bell pepper, cut in 1" pieces
3 hot cherry pepper drained, seeded & chopped
4 garlic clove chopped or thinly sliced
½ cup/120ml dry white wine
½ cup/120ml chicken stock
2 tablespoons/30ml cornstarch
2 tablespoons/30ml hot cherry pepper juice (optional)
12 ounces/340g orzo pasta
olive oil
small handful chopped parsley
1 lemon, zested and juiced
Directions
Heat a large, heavy skillet over medium high heat. Season chicken with salt, pepper. Heat a large skillet over medium heat. Add 1 tsp olive oil to pan. Brown chicken on both sides (2-3 minutes each side). Remove chicken from the pan and set aside. Add bell peppers and hot cherry peppers, saute 4 minutes. Add garlic to pan and saute 1 minute. Add wine to the pan. Increase heat to medium high and reduce 1 minute. Scrape up pan drippings. Mix cornstarch with chicken stock and pepper juice. Add to pan stirring constantly for 2 minutes. Place chicken pieces back in pan and cook through, 3-4 minutes. Serve over lemon orzo.
Bring large pot of water to boil. Season with salt. Cook orzo according to package directions. Drain pasta. Drizzle olive oil over pasta. Add remaining ingredients and toss well.
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