Sun Dried Tomato, Basil, and Parmesan Orzo with Chicken

•Cooking Classy
4 servings

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 4 tsp olive oil
  • 3 garlic cloves
  • 8 oz dry orzo pasta
  • 2 3/4 c low-sodium chicken broth (plus more if needed)
  • 3/10 c sun dried tomato halves
  • c parmesan cheese
  • 3/10 c fresh basil
  • salt and pepper
  • white wine Optional

Instructions

1

Heat 1T oil in a saute pan over medium-high heat. Once shimmering, add chicken, season lightly with salt and pepper, and cook until golden all around, about 3 minutes per side.

2

Transfer chicken to a plate, cover with foil to keep warm.

3

Add remaining 1t oil to pan then add garlic and saute 20 seconds or until lightly golden.

4

If using wine, pour it in and deglaze pan. If not, pour in chicken broth and scrape up browned bits from bottom of pan.

5

Bring broth to a boil then add orzo, reduce heat to medium, cover pan with lid, and allow to gently boil for 5 minutes.

6

Uncover, stir, and continue to boil uncovered until orzo is tender, about 5 minutes longer, stirring occasionally.

7

After pasta has cooked, add in chicken and remove from heat.

8

Add in parmesan, stir until melted, and add the sundried tomatoes, basil, and season with pepper.