Ingredients
1lbchicken breasts,boneless skinless, diced into ¾-inch pieces
1tbspolive oil,plus 1 tsp additional
salt and freshly ground black pepper
2clovesgarlic,minced
8ozdry orzo pasta
2¾cupslow-sodium chicken broth
⅓cupsun dried tomato halves packed in oil with herbs
¾cupfinely shredded parmesan cheese,to taste
⅓cupfresh basil,chopped
Preparation
Heat olive oil in a saute pan over medium-high heat.
Once shimmering add chicken, season lightly with salt and pepper, and cook until golden, about 3 minutes then rotate to opposite sides and cook until golden brown and cooked through, about 3 minutes.
Transfer chicken to a plate, cover with foil to keep warm.
Add remaining 1 teaspoon of olive oil to saute pan then add garlic and saute 20 seconds, or just until lightly golden, then pour in chicken broth while scraping up browned bits from the bottom of the pan.
Bring broth to a boil then add orzo pasta, reduce heat to medium cover pan with the lid and allow to gently boil 5 minutes then uncover, stir and continue to boil uncovered until orzo is tender, about 5 minutes longer, stirring occasionally.
Once the pasta has cooked through toss the chicken in with orzo then remove it from the heat.
Add in parmesan cheese and stir until melted, then toss in sun-dried tomatoes, basil and season with pepper.
Add more broth to thin if desired. Serve warm.
