What You Need:
1 T butter
about 1 lb chicken breasts
1/4 C Caesar dressing, divided
1 red onion, sliced
2 C water
2 C chicken broth or vegetable broth
1 1/2 C orzo pasta
1/2 C sliced black olives
grated parmesan cheese
Your Turn:
Chop 1 lb boneless skinless chicken breasts into strips.
Melt 1 T butter in a large skillet.
Add chicken to skillet along with 2 T Caesar dressing.
Cook about 12 - 15 minutes, until cooked through. Remove from skillet.
(I used frozen chicken breasts, so there was excess fat and water I had to drain out of my skillet at this point. If you don't have that issue, just move along to the next step.)
Add 1 sliced red onion to skillet and cook about 5 minutes, until tender.
Remove from skillet and add to chicken.
Pour 2 C water and 2 C chicken broth into the skillet and bring to a boil.
Add 1 1/2 C orzo pasta and bring back to a boil.
Cook uncovered 8 - 10 minutes, until liquid is absorbed and pasta is tender.
Add chicken and onions back into skillet. Stir in remaining 2 T Caesar dressing.
Cover and cook over low heat about 8 minutes, stirring occasionally so that chicken and orzo are slightly seared.
Remove from heat. Sprinkle with sliced black olives and grated parmesan cheese. Add salt and pepper to taste.
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