Orzo pasta is a nice change of pace from our normal pastas. To me Orzo is part rice, part pasta, but the most important thing is that it tastes great! It really adds to this meal (originally from Blue Apron).
- 2 Boneless, Skinless Chicken Breasts
- 4 oz Orzo Pasta
- 1 Zucchini
- 2 cloves Garlic
- 4 oz Fresh Mozzarella Cheese
- 1 Tbsp Capers
- 2 Tbsps Fromage Blanc
- 2 Tbsps Tomato Paste
- 1 tsp Whole Dried Oregano
- ¼ tsp Crushed Red Pepper Flakes
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Thinly slice the mozzarella.
In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped capers, oregano, and half the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, 1/2 cup of water (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in a baking dish. Evenly top the seasoned chicken with the sauce and sliced mozzarella; season with salt and pepper. Bake 20 to 22 minutes, or until the cheese is melted and the chicken is cooked through. Remove from the oven.
Once the chicken has cooked about 10 minutes, add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
While the pasta cooks, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. To the pot of cooked pasta, add the cooked zucchini, fromage blanc, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the baked chicken.