Ingredients:

  • 2 tablespoons (30ml) Olive oil
  • 2 boneless, skinless chicken breasts (approximately 6 oz/170g each), thinly sliced if thick
  • 2 cloves garlic, minced
  • 1 cup (240ml) Marinara sauce, high-quality jarred or homemade
  • 1 cup (200g) Orzo pasta
  • 2 cups (480ml) Chicken broth, low sodium preferred
  • 1 teaspoon Dried Italian herbs (basil, oregano, thyme blend)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (100g) Parmesan cheese, freshly grated
  • 1 cup (113g) Mozzarella cheese, shredded
  • 2 tablespoons (30ml) Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in pot over medium-high heat. Cook chicken until browned on both sides (about 4 minutes per side).
  2. Reduce heat to medium-low. Stir in garlic and cook until fragrant (about 30 seconds). Don't let it burn!
  3. Pour in marinara sauce and stir to combine. Simmer for 2 minutes.
  4. Add chicken broth, orzo, Italian herbs, salt, and pepper. Stir well to combine.
  5. Cover and reduce heat to medium-low. Cook for 10 minutes, stirring halfway, until orzo is tender and most of the liquid is absorbed.
  6. Uncover and sprinkle with mozzarella and Parmesan cheese. Cover again until the cheese is melted and gooey (about 2-3 minutes).
  7. Remove lid and let rest for 2 minutes. Sprinkle with parsley, drizzle with olive oil (optional), and fluff before serving.