Equipment
* optional
Ingredients
Vinaigrette and Marinade
- 80 g sun-dried tomatoes in oil, drained, but reserve a little oil for blending
- 20 g fresh basil, stems removed
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 2 garlic, peeled
- 5 g kosher salt
- 2 g black pepper, freshly ground
Chicken and Pasta
- 450 g boneless skinless chicken thighs, cut into 2cm bite-sized morsels
- 250 g orzo pasta
- 100 g feta cheese, crumbled
- 2000 ml water
- 15 g kosher salt
Nutrition (per serving)
Method
In a food processor, combine the sun-dried tomatoes, fresh basil, extra virgin olive oil, red wine vinegar, garlic cloves, kosher salt, and black pepper. Pulse until a coarse, well-blended vinaigrette forms. If making by hand, finely mince the solid ingredients and whisk vigorously with the liquids.
Place the chicken thigh morsels in a mixing bowl and add exactly half of the prepared vinaigrette. Toss thoroughly to coat the chicken. Set aside to marinate at room temperature for 30 minutes. Always wash hands and sanitize surfaces after handling raw poultry to prevent cross-contamination.
Bring the water and 15g of kosher salt to a rolling boil in a large pot. Add the orzo pasta and cook stirring occasionally to prevent sticking. Cook until al dente, about 9 to 10 minutes. Drain in a colander.
While the pasta cooks, heat a large skillet over medium-high heat. Add the marinated chicken morsels in a single layer. Cook, stirring occasionally, until browned on all sides and the meat registers an internal temperature of 74°C/165°F.
Transfer the hot drained orzo and the cooked chicken, along with any flavorful pan juices from the skillet, into a large mixing bowl. Pour the remaining clean vinaigrette over the top and toss vigorously to evenly distribute the flavors while the ingredients are still warm.
Gently fold the crumbled feta cheese into the mixture. Garnish with a few torn fresh basil leaves. Serve immediately while warm, or cover and refrigerate for at least 2 hours to serve cold as a refreshing pasta salad.
Chef's Notes
- Utilize the flavorful oil packed inside the sun-dried tomato jar as part of your 60ml of extra virgin olive oil. It is infused with deep tomato flavor that will elevate the vinaigrette.
- Orzo acts like a sponge when it is hot. Tossing the warm pasta directly into the dressing allows it to absorb the flavors much more deeply than if you were to dress it while cold.
- If you plan to serve this exclusively as a cold pasta salad, run the drained orzo briefly under cold water to stop the cooking process and prevent the starches from causing it to stick together as it cools.
Storage
Refrigerator: 4 days — Store in an airtight container. If serving cold from the fridge, you may need to stir in a splash of water or olive oil to loosen the orzo.
Reheating: Microwave in 30-second intervals until warm, or serve chilled as a pasta salad.
