Greek Chicken Over Orzo (or Whatever!)

Greek Chicken Over Orzo

8 oz orzo (you can substitute with white rice to make this an Aldi Recipe)
1.5# skinless, boneless chicken breasts
2 cloves garlic or 2 tsp bottled garlic
1 can diced tomatoes
1 8 oz can tomato sauce
1 jar artichoke hearts (14 oz), quartered
1 can sliced olives (3.8 oz)
1/2 tsp dried oregano
1/2 tsp dried basil

Cook orzo or rice as directed. Heat oil in pan and add chicken. Cook until chicken turns white on the outside (approximately 4 minutes). Add garlic to the skillet. Add tomatoes with their juice and tomato sauce. Drain artichokes and add them to the skillet. Drain olives and them to the skillet. Add oregano & basil. Cook until chicken is no longer pink (about five minutes). Reduce heat to low utnil ready to serve. Serve chicken with sauce over the hot orzo.

*To add extra flavor, cook the rice/orzo in chicken broth, instead of water.

4 Responses to “Greek Chicken Over Orzo (or Whatever!)”

  1. Greek Chicken Over Orzo « Renee’s Recipe Box — May 31, 2007 @ 4:36 am

    [...] Greek Chicken Over Orzo Filed under: Pasta, Main dish — by rmboys @ Greek Chicken Over Orzo [...]

  2. Greek Chicken Over Orzo « Untried Cookbook — June 25, 2007 @ 10:49 am

    [...] Go to source>> [...]

  3. Vicky — August 30, 2007 @ 6:39 am

    What a fast, tasty dish to make for a quick evening meal!! I made this last night and my [picky!] husband gobbled it right up – but I’m glad I have some leftovers for lunch today. :) Thanks, Amy!!

  4. More on Hosting the Unexpected Guest | Frugal Hacks — October 9, 2007 @ 11:38 am

    [...] Greek Chicken Over Orzo (or Whatever!) [...]

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