Chicken Cacciatore with Orzo

WOW. I don't know if it's because I haven't cooked in a REALLY long time or if this recipe is just that good but MAN! We had an awesome dinner tonight! So of course, I had to share it on my blog. I found this in a Rachael Ray magazine I bought at the airport when I was traveling to Colorado. I'm so glad I did because this is going to be a favorite in my house. I hope you all enjoy it as much as I do. Quick, easy and (fittingly in the words of Rachael Ray) YUM-O!!!

1/4 cup EVOO
2 pounds chicken breasts (I used the boneless, skinless tenders)
Salt & Pepper
1 1/2 cups orzo pasta
1/4 cup chopped fresh basil
1 small onion, finely chopped
1 - 8oz package mushrooms, thickly sliced
1 - 14.5 oz. can diced tomatoes
1 - 8 oz. can tomato sauce
2 tbsp. drained capers

1) In a large skillet heat 2 tbsp. EVOO over medium high heat. Season the chicken with salt & pepper (I also sprinkled on some garlic powder because I just can't do anything without garlic powder) and cook, turning once, until both sides are golden. Transfer to a large plate and reserve the skillet.

2) Meanwhile, in a large pot of boiling, salted water, cook the orzo until al dente, about 5-7 minutes. Drain and transfer to a large bowl (I just used the pot I cooked it in). Toss with the remaining 2 tbsp. EVOO, half the basil and salt & pepper to taste. Cover to keep warm.

3) Set the skillet back over medium high heat; add the onion and mushrooms and cook, scraping up any browned bits from the pan, until softened. (If your skillet is too dry, add another tablespoon of EVOO). Stir in the tomatoes with their juice, the tomato sauce, capers and remaining basil; season with salt & pepper. Add the chicken back to the sauce. Lower the heat and simmer, stirring ocasinally, until the chicken is cooked through and the sauce has thickened. Serve along side the orzo.