Tuscan Chicken Orzo

Source: Found on Pinterest

This is a great summer dish, perfect for lunch or light dinner and full of fresh flavors.
Also easy to make, not time consuming

Ingredients

  • 1-1/2 c. orzo pasta, uncooked
  • 1 lb. chicken breasts sliced into thin cutlets
  • 2 Tbls. Tuscan seasoning (recipe below)
  • salt and pepper to taste
  • 1/2 red pepper cut into strips
  • 1/2 yellow pepper cut into strips
  • 12 cherry or grape tomatoes, halved
  • 2.5 oz. baby arugula or baby spinach
  • 2 - 3 Tbls. sundried tomato pesto
  • 1 Tbls. grated parmesan optional

Homemade Tuscan Seasoning

  • 1/4 t. dried basil
  • ¾ t. dried oregano
  • 1/4 t. dried rosemary
  • 1/2 t. dried marjoram
  • 1/4 t. dried sage
  • 1/2 t. dried thyme
  • 1/4 t. fennel seeds
  • 1/2 t. garlic powder

Instructions

Tuscan Seasoning: Combine all ingredients in a mortar and pestle and grind to break up the fennel seeds. Store in a jar with tight fitting lid, and use as needed. *You don’t have to grind, you can also use as is, if you prefer.

Season chicken with salt and pepper, and sprinkle with some of the Tuscan seasoning (save extra for another use). Refrigerate, covered for several hours to marinate.

Heat olive oil in a skillet, and cook chicken until golden brown and cooked through. Remove chicken, cover with foil and keep warm.

While chicken is sautéing, start to cook orzo pasta according to package directions, using a 2-1/2 qt. sauce pan. Usually takes about 9 minutes.

In the same skillet you sautéed the chicken in, add the red and yellow peppers and sauté until softened (about 5 minutes). In the last minute, add the cherry tomatoes.

Drain the orzo, return to sauce pan; add the pesto and stir through.

Add the cooked vegetables to the orzo and mix. Sprinkle in a little of the Tuscan seasoning, to taste.

When ready to serve, add the arugula or spinach to the orzo mixture and divide between plates.

Slice the chicken breast, and place on top of the orzo.

Sprinkle with parmesan cheese.