Sun Dried Tomato Basil and Parmesan Orzo with Chicken

Ingredients

• 1 lb boneless skinless chicken breasts, diced into 3/4-inch pieces
• 1 Tbsp + 1 tsp olive oil
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 1/4 cups dry orzo pasta
• 2 3/4 cups low-sodium chicken broth, then more as needed, don't use regular broth, it will be too salty
• 1/3 cup sun dried tomato halves packed in oil with herbs, about 12 halves. Shake off some of the excess oil, chopped fine in a food processor
• 1/2 – 3/4 cup finely shredded parmesan cheese, to taste
• 1/3 cup chopped fresh basil

Directions

1. Warm 1 Tbsp olive oil in a sauté pan set over medium-high heat. When the oil looks glossy, add the chicken, sprinkle it lightly with salt and pepper, and cook until the first side is golden, about 3 minutes. Turn the pieces over and continue cooking until browned on the second side and cooked through, about 3 minutes more. Move the chicken to a plate and tent it with foil so it stays warm.
2. Pour the remaining 1 tsp olive oil into the same pan. Add the garlic and cook for 20 seconds, just long enough for it to turn lightly golden, then add the chicken broth and scrape the bottom of the pan to loosen all those browned bits.
3. Bring the broth up to a boil, then stir in the orzo pasta. Lower the heat to medium, cover the pan, and let it bubble gently for 5 minutes. Remove the lid, stir, and keep boiling uncovered until the orzo is tender, about 5 minutes longer, stirring now and then. A little broth left in the pan is fine; it helps make the pasta saucy.
4. When the pasta is cooked, return the chicken to the pan with the orzo, then take the pan off the heat. Stir in the parmesan cheese until it melts, then add the sun dried tomatoes and basil. Season with pepper, and add a little salt only if you think it needs it.
5. If you want a looser texture, stir in more broth to thin it out. Serve warm.