Hunter’s Chicken

This recipe for Hunter’s Chicken is good because it has a mixture of ingredients in it. What’s great about it…it’s cooked in ONE SKILLET.

Hunter’s Chicken Recipe

Hunter’s Chicken

1 cup orzo pasta

1 Tbsp. olive oil

10 oz. mushrooms, sliced

1 can (28 oz.) crushed tomatoes

1 red pepper, thinly sliced

1 medium onion, sliced

1 Tbsp. minced garlic

1 tsp. dried basil

1 tsp. oregano

1 tsp. salt

4 skinless, boneless chicken thighs (about 1 ¼ lbs.) fat trimmed, cut in half crosswise

Chopped fresh parsley

Grated Parmesan cheese

Cook orzo according to package directions; drain and reserve.

In a large nonstick skillet, over high heat, heat oil.  Add mushrooms; cook 3-4 minutes, until lightly golden; remove from pan and set aside.

In same skillet, combine tomatoes, bell pepper, onion, garlic, basil, oregano and salt.  Add chicken thighs; bring to a boil.  Reduce heat, cover and simmer 5 minutes.  Stir in orzo, cover and cook 6 minutes, until chicken is cooked through.  Stir in mushrooms; sprinkle with parsley and cheese.

4 servings

(Recipe for Hunter’s Chicken was in Eating Light magazine, March 19, 2002)