2 chicken breasts chopped into bite size pieces
1 tablespoon olive oil
3 tablespoons prepared pesto, divided
1/2 yellow onion, chopped
1 cup sliced carrots
1 cup zucchini, quartered
1 red bell pepper, chopped
1 cup uncooked orzo
2 tbsp minced garlic
1 14.5 oz. can crushed tomatoes
2 cups low sodium chicken broth
1 teaspoon chicken bouillon
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup freshly grated parmesan, plus more for garnish
chopped fresh parsley for garnish
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. Cook until chicken is no longer pink. Remove to a plate. Add onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.
Return chicken to pan. 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.
