Ingredients
2 chicken breasts, chopped into bite size pieces (approx.1 pound)
1 tablespoon olive oil
3 tablespoons pesto, divided
1/2 onion, chopped
1 cup sliced carrots
1 cup quartered zucchini
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 dry 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
Instructions
- 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).
Notes
*If you omit the bouillon, then increase salt to 1/2 teaspoon.
Source:http://www.carlsbadcravings.com/one-pot-italian-chicken-and-orzo-recipe/