Description
1 cup orzo pasta
2 boneless, skinless chicken breasts
1/2 cup basil pesto (store-bought or homemade)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup cherry tomatoes, halved
1/4 cup pine nuts, toasted
Fresh basil for garnish
Directions:
Cook orzo according to package instructions, drain, and set aside.
While orzo cooks, season chicken breasts with garlic powder, salt, and black pepper.
Heat olive oil in a grill pan over medium heat. Cook chicken for 6-7 minutes per side until fully cooked. Remove from heat and let rest for 5 minutes before
slicing.
In a pan over low heat, combine basil pesto, heavy cream, and Parmesan cheese. Stir until smooth and heated through.
Add cooked orzo to the sauce, tossing to coat evenly.
Plate the creamy pesto orzo and top with sliced grilled chicken, cherry tomatoes, and toasted pine nuts.
Garnish with fresh basil and serve warm.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 520 per serving Servings: 4 servings
