wh-oa.
Ingredients:
- 2 chicken breasts, chopped into bite size pieces (about 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 (I used yellow.)
- 1 cup uncooked orzo
- 2 garlic cloves, minced
- 1 14.5 oz. can crushed tomatoes (14.5 was hard to find, so buy a 28 oz. can and measure accordingly. Freeze the other half!)
- 2 cups low-sodium chicken broth (I didn't have low-sodium and it was totally fine!)
- 1 teaspoon chicken bouillon or (one chicken bouillon cube), optional*
- 1/2 teaspoon dry oregano
- 1/4 teaspoon salt*
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup freshly grated Parmesan cheese (I used Romano cheese...that's what I had on hand.)
Directions:
- Heat olive oil in a large NONSTICK pan over medium high heat until very hot. (I used a Dutch oven.) Add onions, carrots, zucchini, and red peppers to hot pan. Season with a pinch of salt and pepper and sauté for about three minutes.
- Toss chicken with 1 tablespoon pesto and add to the veggie mixture in pan. Sauté for about two minutes, then add uncooked orzo and garlic and cook for an additional two minutes.
- Stir in crushed tomatoes, 2 tablespoons remaining 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 and covering pot after each stir. (The orzo does stick, so be sure to 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.
*www.carlsbadcravings.com