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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil (divided)
- 4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
- 1 purple onion (medium, chopped)
- 1 clove garlic (finely chopped)
- 1 1/2 cups bertolli vidalia onion with roasted garlic sauce
- 1/2 cup chicken broth
- 1/4 cup pepper (sliced, drained jarred tuscan, or jalapeno peppers)
- 1/4 tsp. dried oregano (crushed)
- 8 oz. orzo pasta (cooked and drained)
- 1/2 cup pitted olives (sliced)
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Directions
- Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
- Heat remaining 1 tablespoon Olive Oil in same skillet over medium heat and cook onion 2 minutes. Add garlic and cook 30 seconds. Stir in Sauce, broth, peppers and oregano. Return chicken to skillet. Reduce heat to low and simmer covered 6 minutes or until chicken is thoroughly cooked. Stir 1/3 cup sauce mixture into hot pasta. To serve, arrange pasta on serving platter. Top with chicken and remaining sauce; sprinkle with olives.
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