Buttery Red Pepper Chicken with Cacio e Pepe Orzo

This was never a recipe I intended to write and share, but after playing around in the kitchen one night, Shawn proclaimed that this dinner tasted like something you'd get in a restaurant, so I thought it might be good enough to write down. Try it and let me know what you think!

Buttery Red Pepper Chicken with Cacio e Pepe Orzo
Serves 2

  • 2 Chicken breasts, boneless (skin-on or skinless)
  • Salt and pepper, to taste
  • 1 Jar roasted red peppers in olive oil
  • 8 oz Can tomato sauce
  • 3 T Butter
  • Pinch Red pepper flakes or 1 minced Calabrian chile
  • 1/4 C Fresh Basil leaves, torn
  • Pinch dried oregano
  • 2 Cloves garlic, minced
For Ozro:
  • 1 C Orzo
  • 1 T Butter
  • 3 T Pecorino Romano cheese, grated
  • Black Pepper
  • Splash Heavy Cream

  1. Season chicken with salt and pepper, and saute in a skillet over med-high heat in 1 T butter and 1 T of the oil from the jar of roasted peppers. 
  2. Boil a large pot of water for orzo. 
  3. In a food processor, blend garlic, roasted peppers, and tomato sauce with some more of the jar oil. If there are garlic cloves in the pepper jar, substitute one of them for the fresh garlic.
  4. Drop orzo into salted, boiling water. Cook according to package directions.
  5. When chicken is nearly cooked, add in sauce with pepper flakes and oregano and bring to a simmer. 
  6. When chicken is cooked through, lower heat to low, and swirl in the remaining butter and torn basil.
  7. Drain ozro, and off heat, add butter, cream, cheese, and pepper. 
  8. Service chicken and sauce over orzo, with additional fresh basil, cheese, or parsley.