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Cook Orzo according to directions
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Drain, reserving about 1 cup of the pasta water. Pour the reserved liquid back in with the orzo. This liquid helps create a “sauce” when the other ingredients are added.
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In large skillet, heat 1/4 cup olive oil over medium-high heat.
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Add onion and cook until the onion becomes transparent.
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Then add garlic and cook for about 1 minute.
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Add chicken if you are going to use it, artichoke hearts, capers and cook about 4-6 minutes — take off the heat.
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Add pasta and stir in the remaining 1/4 cup olive oil, tomatoes and basil, chopped.
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Season with salt and pepper to your taste.
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Once cooled, add butter lettuce and garnish with basil.
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Serve this dish warm, room temperature, or I even prefer it the next day straight out of the refrigerator. You can even add some chopped romaine lettuce to the salad once it’s cooled and it makes a wonderful green/pasta salad.