Italian Chicken & Tomato Basil Orzo

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Ok mamas…I now have a baby who is suddenly sleeping 10-11 hours at night only waking up once, maybe twice AND taking 1 1/2 to 2 hour naps!!!! I have made a couple changes recently, most notably to his feedings. But I’m wondering, is this normal that there is a shift around 5 months and babies just start napping well? Or is it possible that the feeding changes I made actually made the difference? Just want to know before I go tooting my own horn about sleep training in a blog post 🙂 Haha! That sounds way more “I’m-so-amazing” than I wanted it to.

Anyway…this dinner! I’ve made it twice now, and the second time was just as good as I remembered. It was really simple too, only 1 pot and about 30 minutes (minus putting the chicken in a marinade a couple hours prior), great weeknight meal!

Italian Chicken & Tomato Basil Orzo
For the marinade:
2 Tbsp white wine vinegar
1Tbsp olive oil, divided
1 tsp Dijon mustard
1 tsp Italian herb mix
1 garlic clove, minced
1/2 tsp salt
1/2 tsp black pepper
4 boneless, skinless chicken breasts

For the orzo:
1/2 Tbsp olive oil
1 small yellow onion, finely chopped
1 garlic clove, minced
1 red bell pepper, chopped
1 1/2 cups orzo pasta
14 oz can crushed tomato
3 cups chicken stock
1 tsp Italian herb mix
pinch of red pepper flakes
salt & pepper to taste
1/2 cup grated Parmesan cheese
1 cup basil leaves

1. Combine all marinade ingredients and marinade for 1 hour – overnight.
2. Heat 1 Tbsp olive oil in a large non-stick skillet over medium heat, add chicken and cook through, about 8 minutes per side. Remove to a plate and cover with foil.
3. Heat 1/2 Tbsp olive oil in the skillet, increase heat to medium high. Add onion and garlic, cook for 2 minutes. Add bell pepper, cook additional 1 minute.
4. Add orzo, tomatoes, broth, herbs, salt and pepper. Mix, bring to a simmer, lower heat to a simmer. Cook for 10 minutes, stirring frequently. Pasta should be just cooked and still quite saucy. Take it off stove immediately.
5. Stir through parmesan and basil, adjust salt to taste. Spoon into bowls, top with chicken, garnish with more parmesan and basil.

*Original recipe from Recipe Tin Eats

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