Chicken Orzo

Ingredients:

  • 2 chicken breasts chopped into bite size (approx.1 pound)
  • 1 tablespoon olive oil
  • 3 tablespoons pesto, divided
  • 1/2 onion, chopped
  • 1 cup sliced carrots
  • 1 cup zucchini, quartered
  • 1 red bell pepper, chopped
  • 1 cup uncooked orzo
  • 2 garlic cloves, minced
  • 1 14.5 oz. can crushed tomatoes
  • 2 cups low sodium chicken broth
  • 1 teaspoon chicken bouillon, optional
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt *
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan cheese

GARNISH (OPTIONAL)

  • freshly grated Parmesan cheese
  • fresh parsley

DIRECTIONS:

  • Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.
  • Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn’t burn, covering pot after each stir.
  • Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).