Friday, November 19, 2010

Basilicata Rosalita

Although it could be the name of a Cabbage Patch Doll, Basilicata Rosalita is Italian for Chicken Rosalita, even with a big name, this is a super easy supper that takes very little effort, but the result is a rustic chicken dish with BIG flavor.

1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1 clove garlic, finely chopped
salt and pepper to taste
1/2 tsp oregano
1/2 tsp parsley
1 3/4 cups chicken broth
1 cup uncooked orzo pasta
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
Shredded Parmesan cheese

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown, season with salt and pepper, oregano, and parsley.
Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
Stir in tomatoes and . Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon.
Serve with cheese.
*Chicken is very easy to slice when it's still partially frozen.

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