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Vidalia Onion

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Vidalia Onion

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  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 20 minute(s)
2 Tbsp. Bertolli® Classico™ Olive Oil, divided
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 medium red onion, chopped
1 clove garlic, finely chopped
1-1/2 cups Bertolli® Vidalia Onion with Roasted Garlic Sauce
1/2 cup chicken broth
1/4 to 1/3 cup sliced, drained jarred Tuscan peppers or jalapeno peppers
1/4 tsp. dried oregano leaves, crushed
8 ounces orzo pasta, cooked and drained
1/2 cup sliced pitted ripe olives

  • Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
  • Heat remaining 1 tablespoon Olive Oil in same skillet over medium heat and cook onion 2 minutes. Add garlic and cook 30 seconds. Stir in Sauce, broth, peppers and oregano. Return chicken to skillet. Reduce heat to low and simmer covered 6 minutes or until chicken is thoroughly cooked. Stir 1/3 cup sauce mixture into hot pasta. To serve, arrange pasta on serving platter. Top with chicken and remaining sauce; sprinkle with olives.