Have a taste of the Mediterranean—on a Tuesday night. That’s right, with just a few staples, along with some goat cheese, chicken, and fresh parsley, you’re set to whip up this simple and unexpected meal. Orzo, one of the most versatile and, often, underappreciated pastas, creates the perfect base, and the dressing, comprised of olive oil, herbs, and goat cheese, adds a tasty punch. Substitute whatever fresh herbs you have on hand (dill, oregano, or sage works nicely, too). As the pasta boils, brown the chicken breasts and mix the vinaigrette—all while sipping the optional glass of white wine. (Tuesday-night fantasy: check!)
Cook the orzo according to the package directions.
Meanwhile, in a small bowl, combine ⅓ cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese.
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Working in batches, cook the chicken until cooked through, 2 to 3 minutes per side. Serve with the orzo and goat cheese vinaigrette.