Orzo with Chicken, Tri-Colored Peppers and Basil
2 chicken breasts (bone and skin on)
1 1/2 cups Orzo Pasta
1/2 red bell pepper, sliced in strips
1/2 yellow pepper, sliced in strips
1/2 orange pepper, sliced in strips
1 clove garlic, minced
10 basil leaves, julienned*
1 can or low sodium chicken broth
1 tsp. red pepper flakes
shredded parmesan (optional)
Preheat oven to 425. Season the chicken with salt and pepper and roast for 30-40 minutes until juices run clear.
Coat a large saute pan with olive oil and put over medium heat. Add the tri-colored pepper strips and the minced garlic. Season with a pinch of salt and black pepper. Stir often to prevent garlic from burning. Once the peppers are softened (about 5 minutes) add the basil and orzo. Saute the orzo for 2-3 minutes until it is coated with the oil from the pan and has a slight brown color. Add the chicken broth and stir together. Scrape the bottom of the pan with a wooden spoon to incorporate any bits that may have formed. These are loaded with flavor! Add a pinch or two of salt and the red pepper flakes. Let simmer for about 12-15 minutes until the pasta has absorbed the broth and the mixture is creamy.
When the chicken is thoroughly cooked, tear pieces by hand and add to the pan. Simmer on low heat for about 5 minutes to incorporate all the flavors. Sprinkle with shredded parmesan before serving.
*Stack the basil leaves and roll them up like a cigar, tightly. Run your knife through the basil “cigar” and you’ll end up with long strips of beautiful basil!