One-Skillet Chicken and Pasta

It’s almost officially fall which means it’s time to start cooking some hearty, warm meals like our One-Skillet Chicken and Pasta!

Chicken, orzo, and tomatoes are a great base for this dish. They’re amplified by our Original Hot Sauce and Black Truffle Oil, which add an aromatic umami flavor combined with sweet-heat.

This savory, easy-to-make dish is sure to become a part of your weekly rotation throughout the colder months!

Instructions

Pat chicken quarters dry with paper towels.
To make the basting sauce, place TRUFF Original Hot Sauce, TRUFF Black Truffle Oil, salt, and pepper in a bowl, and whisk to combine.
Brush half of the basting sauce over the chicken pieces, reserving the remainder for later.
Heat two tablespoons of olive oil in a skillet over medium heat.
Once hot, add the seasoned chicken pieces to the skillet and cook until seared on each side for five to eight minutes..
Remove the chicken from the skillet, brush with the remaining basting sauce, and set aside.
Return the skillet to the heat, add the remaining two tablespoons of olive oil, and once hot, add the garlic, fennel, and tomatoes.
Sauté for two minutes or until the fennel begins to soften.
Deglaze the pan with white wine.
Once the wine has evaporated, add orzo, broth, and heavy cream, stir to combine, and bring to a simmer.
Once simmering, return the chicken pieces to the pan, cover, and reduce heat.
Cook for 15 minutes or until the chicken has cooked through and the orzo is al dente.
Sprinkle the skillet with feta cheese crumbles and season to taste with salt and pepper.
Garnish with a light sprinkling of fennel before serving.