Tuscan Chicken Orzo

• 8 oz orzo pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup diced bell peppers
• 1 cup halved cherry tomatoes
• 1 cup frozen peas
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Steps

1. 1 In a large skillet or deep sauté pan, combine orzo, chicken, bell peppers, cherry tomatoes, peas, broth, diced tomatoes, garlic, basil, oregano, red pepper flakes, salt, and pepper.
2. 2 Bring to a boil, then reduce heat to a simmer, stirring occasionally, until the chicken is cooked through and the orzo is tender, about 20 minutes.
3. 3 Remove from heat and stir in Parmesan cheese until melted.
4. 4 Serve hot and enjoy!

Nutrition

Tips

• For extra flavor, add a splash of white wine with the broth.
• If you prefer a saucier dish, stir in a splash of cream at the end.
• Feel free to swap chicken for shrimp for a seafood twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water.

Serving Suggestions

• Pair with a fresh green salad and some crusty bread.
• Sprinkle with fresh basil or parsley for garnish.

FAQ