Chicken with Tomatoes, Basil, and Feta served over Orzo

This recipe for chicken with tomatoes, basil and feta comes from a Cooking Light special edition publication, Cooking Light 5 ingredient 15 minute cookbook with 136 recipes. It was on the news stands this past spring. I made a few changes of my own to the chicken, served it over orzo substituting almonds for the pine nuts and it was an instant hit in our family. Not only did it taste wonderful, it looked as good as it tasted, which is often not the case.

The 5 ingredient 15 minute idea must have been a success because they have expanded the idea and have a new cookbook – Cooking Light’s Fresh Food Fast with over 280 recipes.

When I first looked through Cooking Light’s Fresh Food Fast I thought it was a cross between Rachael Ray and Sandra Lee. Rachael because of the fast. Sandra Lee’s semi-homemade idea because the book suggests using, as an example, pre-chopped peppers, frozen rice, and bottled dressings, none of which I would normally use. However, because the chicken with tomatoes recipe was a hit, I decided to give the book a try, but with one exception. If a recipe called for bottled dressing as an example, I would simply make my own. Or with frozen rice, I would use my normal brown rice even though it takes 35 minutes to cook instead of ten.

I recommend the book if you are looking for dishes that require a minimum amount of time and effort and that are full of fresh flavors. In fact I like it so much that I will feature another recipe from the book in my next post.

Chicken with Tomatoes, Basil, and Feta

Adapted from Cooking Light’s Fresh Food Fast

2 6-ounce skinless, boneless chicken breast halves

Kosher salt and freshly ground black pepper to taste

Extra virgin olive oil for sautéing

¾ cup grape tomatoes, halved

10 pitted Kalamata olives, halved

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

3 tablespoons crumbled feta cheese

1 tablespoon small basil leaves, torn

Sprinkle the chicken with salt and pepper to taste. Heat about 2 teaspoons extra virgin olive oil in a 10” non-stick pan over medium high heat. Add chicken to pan; cook 6 minutes on each side or until done. Transfer the chicken to a serving platter and keep warm.

Remove the pan from the stove and let it cool a little. Meanwhile combine the tomatoes, olives, 2 tablespoons extra virgin olive oil and 1 tablespoon balsamic vinegar in a medium bowl. Add the tomato mixture to the pan and heat over medium heat and cook 1 to 2 minutes or until tomatoes soften. Spoon over chicken. Top evenly with cheese and basil. Serve over Orzo with Slivered Almonds. Yield: 2 servings

Printable recipe including orzo with slivered almonds

Serve with Orzo with Slivered Almonds

Adapted from Cooking Light’s Fresh Food Fast

½ cup uncooked orzo

½ cup spring greens mix, coarsely chopped

2 teaspoons slivered almonds, toasted

1 tablespoon extra virgin olive oil

½ teaspoon minced fresh rosemary

Kosher salt and freshly ground black pepper to taste

Cook orzo according to package directions. I salted the water, which they didn’t suggest but I do not like pasta cooked without salt. Drain pasta when done. Toss the spring greens mix with 1 tablespoon extra virgin olive oil, add the rosemary, season to taste with salt and pepper, and toss with orzo and toasted almonds.

Several bloggers participate in a Cooking Light Virtual Supper Club. Among them include two of my favorite blogs, Val of More Than Burnt Toast and Helene of La Cuisine d’Helen. If you enjoy Cooking Light’s recipes as I do, you’ll want to check out their Supper Club by clicking to either of the above blogs. Val says they will also be featured on the Cooking Light blog site, Test Kitchen Secrets.