Chicken Scarpariello with Lemon Orzo

Boy, this sure was good. I could've eaten thirds. The hot cherry peppers went very well with the lemony orzo.

Makes: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Printable Recipe

Chicken Scarpariello Ingredients:

• 1 1/2 pounds boneless, skinless chicken breast (Note that I used thighs instead)
• S & P
• 1 t poultry seasoning
• 2 T olive oil
• 2 red bell peppers, chopping into 1-inch pieces
• 3 hot cherry peppers, drained and chopped
• 4 clove garlic, chopped
• 1/2 cup dry white wine
• 1/2 cup chicken broth or stock
• 1/4 cup parsley, chopped
• 2 T juice from the hot pepper jar

1. Heat oil in a large skillet over medium high heat. Cut chicken into large chunks and season with salt, pepper and poultry seasoning. Set chicken into pan and brown on each side for about 3 minutes. Remove chicken.

2. Add bell peppers, hot peppers, and garlic to pan and saute for 5 minutes, tossing frequently.

3. Add wine and reduce for 1 minute.

4. Scrape pan drippings and add chicken stock. Bring to a boil. Add chicken back to pan.

5. Add parsley and toss well. Cook chicken completely, another 2-3 minutes.

6. Drip hot pepper juice over pan and serve over orzo.

Lemon Orzo

• 1/2 pound orzo
• S & P
• 1 T olive oil
• 2 large lemons, zested
• 1/4 cup parsley, chopped

1. Cook orzo in salted water for 12 minutes until al dente.

2. Drain well. Do no run under cold water. Transfer to a serving bowl.

3. Drizzle orzo with olive oil and season with salt and pepper.

4. Add lemon zest and parsley and toss.