Greek Baked Orzo

Lightly tomato-sauced up orzo baked in a skillet with red peppers, kale, chicken – or chickpeas – and a topping of feta, lemon juice, and fresh dill is Perfect for chilly fall nights. To view the full post, click here!

INGREDIENTS

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups kale, chopped
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 3 tablespoons DeLallo Tomato Paste
• 1 cup DeLallo Orzo Pasta
• 1 (14.5-ounce) can DeLallo Fire Roasted Diced Tomatoes
• 1–2 cups cooked chicken
• 1 (14-ounce) can DeLallo Imported Chickpeas
• 2 1/2 cups vegetable or chicken broth
• 1–2 tablespoons butter
• feta and dill for topping
• Juice from 1/2 lemon

DIRECTIONS

1. Preheat the oven to 400 degrees.
2. n a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
3. Add the garlic, red pepper, kale, oregano, red pepper flakes, and salt. Saute for 5 minutes or until the kale is wilted.
4. Add the tomato paste. Saute for 1-2 minutes.
5. Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer.
6. Bake for 10-15 minutes until the orzo is soft.
7. Finish by stirring in butter, crumbling feta over the top, and dusting with some fresh dill, lemon juice, and freshly ground black pepper.