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Sun Dried Tomato, Basil, and Parmesan Orzo with Chicken

boneless, skinless chicken breasts

olive oil

garlic cloves

dry orzo pasta

low-sodium chicken broth (plus more if needed)

sun dried tomato halves

parmesan cheese

fresh basil

salt and pepper

white wine

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.

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

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

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

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

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

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

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