Tuscan Chicken with Parsley Orzo has been one of my husband’s favourites meals since the first time I made it back in March 2001.
Easy to prepare, great for entertaining and any leftovers can be frozen for a later date.
Saturday night is the one night of the week that Andy and I set aside the time to prepare something special for dinner. Even in the midst of the boys’ crazy hockey schedules…we work hard at trying to come up with a ‘tasty solution’ for dinner. (The boys still enjoy their barbecued ribs, rice and corn night)
Unfortunately, this past week, has been a difficult one for me health-wise…the bit of running I added to my power walks has backfired…it aggravated my pinched nerve.
As a result, Andy took charge of Saturday night’s dinner…of course, he chose one of his all-time favourite dishes…Tuscan Chicken with Parsley Orzo…yeah!
This recipe originates from a Canadian Living magazine…Diane Clement’s Tuscan Baked Chicken with Orzo recipe was highlighted. Click here for an adapted version of Canadian Living’s recipe printed in the Vancouver Sun newspaper.
Andy and I like to make this meal together…as he barbecues the chicken breasts, I prepare the sun-dried tomato topping and prep the orzo. Once the chicken is in the oven, the fresh vegetable (usually broccoli) is put on to steam and the orzo dish is assembled. (Andy did a great job of prepping and preparing the entire meal as I sat on the sidelines…thank you, thank you!)
I have taken the liberty of adapting the original Canadian Living version to suit our personal tastes and dairy allergy…omitting the parmesan cheese in the orzo, allows Michael to enjoy a sample.
6 boneless, skinless chicken breasts
2 tbsp olive oil
1 onion, finely chopped
3/4 cup dry white wine
1 package of sun-dried tomatoes, not packaged in oil, thinly sliced
1/4 cup balsamic vinegar
cracked pepper to taste
fresh basil leaves, thinly sliced, for garnish
Barbecue chicken breasts, 5-6 minutes a side..place in a 9 by 13 casserole dish.
While chicken is barbecuing…in a saucepan, saute onion in olive oil until softened.
Add white wine, balsamic vinegar, sun-dried tomatoes and a few grinds of black pepper.
1 cup orzo (I use Seme di melone by De Cecco)
1 tbsp extra virgin olive oil
half a bunch of parsley, rinsed, dried and chopped
salt and pepper to taste
In a pot of boiling salted water, cook orzo according to package instructions.
In a large pan, heat olive oil on medium heat.
Add drained orzo, parsley and salt and pepper to taste.
Tip 1: By not adding the parmesan cheese to the Parsley Orzo, as in the original recipe…Michael is able to enjoy this meal with us.
Tip 2: This dish can easily be made ahead of time…just pop it in the oven for easy entertaining!
P.S. Andy loves to grind fresh parmesan over his Parsley Orzo, as seen in the first picture at top.
Do you have a favourite meal you enjoy as a couple?