A sun-dried tomato vinaigrette uses both the tomatoes and the aromatic oil in which they are stored for a deeply savory pasta meal. The vinaigrette serves double duty here as both a marinade for the tender chicken thigh morsels and a sauce for the orzo and feta. This dish tastes lovely warm, right off the heat, but it also makes for a wonderful cold lunch, like something you might find at an Italian American deli or salad bar.
Category: not set
Cuisine: not set
8 tablespoons oil from the jar
2 cups tightly packed fresh basil leaves
2 tablespoons white wine vinegar
1 teaspoon red-pepper flakes
Kosher salt and black pepper
1 pound boneless, skinless chicken thighs, cut into 1/2-i
1 large tomato, cut into 1/2-inch dice
1 pound orzo
1 (4-ounce) block feta, cut into 1/2-inch cubes
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