Balsamic Chicken with Artichokes and Orzo
Nutrition Information
  • Serves: 8 servings
  • Calories: 310
  • Fat: 6 g
  • Carbohydrates: 37 g
  • Sodium: 220 mg
  • Fiber: 2 g
  • Protein: 23
  • Cholesterol: 50 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 2 tablespoons olive oil, divided
  • 1 pound boneless-skinless chicken breasts, cubed
  • 2 tablespoons all-purpose flour
  • 1 cup orzo
  • 4 ounces black forest ham, chopped
  • 2 cloves garlic, minced
  • ½ medium onion, diced
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon black pepper
  • 8 ounces mushrooms, sliced
  • 1 pint cherry tomatoes, halved
  • ½ cup dry white wine
  • 2 (7.5-ounce) jars marinated artichoke hearts, drained and chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh parsley, chopped
Instructions
  1. In a medium-sized bowl, toss cubed chicken and flour together until chicken is well-coated. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Once oil is hot, add chicken and sauté 5-7 minutes, until browned. Remove chicken from skillet and set aside.
  2. Meanwhile, bring a pot of salted water to a boil. Add orzo pasta and cook according to package directions, until al dente. Drain and set aside.
  3. Return skillet to stove, heat remaining olive oil over medium heat. Stir in ham, garlic, onion, red pepper flakes, and black pepper. Sauté 2 minutes before adding mushrooms and tomatoes. Cook, stirring occasionally, until onion is soft and tomatoes have wilted.
  4. Increase heat to medium-high, pour in white wine, and simmer for about 3 minutes. Reduce heat to low and stir in chicken, orzo, artichoke hearts, and balsamic vinegar. Garnish with fresh parsley.
Notes
Orzo, a type of pasta, can be difficult to find in smaller quantities, so feel free to substitute it with a grain of choice instead such as rice, barley, quinoa, farro, or millet. Prepare according to package directions.
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