This recipe is one of my family’s favorites, even when the weather is warm! I like to serve it with my homemade bread. Leftovers freeze & reheat well, and you can make substitutions to easily turn this into a vegetarian dish. Don’t let all the steps frighten you, it is really quite easy!!
• 2 slices of bacon (I prefer uncured)
• Large boneless, skinless chicken breast (8-12 oz) cut into bite sized pieces – leave this out for a vegetarian dish
• 1/2 cup chopped onion-1 medium onion depending on your taste
• 1 garlic clove, minced (more if you love garlic like I do)
• 1 cup chopped plum tomato (or more, can sub 1 can petite diced tomatoes)
• 1 tablespoon dried oregano, or 2 T chopped fresh
• 1/4 teaspoon black pepper
• 2 cups water
• 2 cups chicken broth (I prefer homemade), sub veggie broth to make vegetarian
• 2/3 cup uncooked orzo (rice-shaped pasta)
• 1 (15-ounce) can white beans, rinsed and drained
• 1 tablespoon dried parsley, or 2 T chopped fresh
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt (I prefer to use kosher salt)
Begin by cooking 2 slices of bacon. While the bacon is cooking, cut the chicken into bite sized pieces.
Remove the bacon from the pan and set aside. Cook the chicken in the bacon drippings for about 6 minutes, or until cooked through.
While the chicken is cooking, I prepare the onions. My family doesn’t mind onion flavor, but doesn’t like the texture, so I puree them in the food processor.
Remove the chicken from the pan and set aside, then cook onions & garlic until tender.
Add oregano, pepper and tomatoes and stir.
Return chicken and bacon (crumbled) to pan, add water and broth, then stir, scraping any browned bits from the pan.
Bring to a boil, add orzo, and cook 9 minutes. While you’re waiting, drain and rinse the beans.
Add the beans,stirring and cooking until heated. Remove the pan from the heat and stir in vinegar and salt.