Chicken Bruschetta Orzo

You only need one pan.

First:

you’re gonna wanna make some bruschetta. You’ll find the recipe here.

For Marinade Mix Together:

• 3 cups diced boneless, skinless chicken

• 1 tablespoon Italian seasoning

• 1 tablespoon olive oil

Marinate chicken overnight in ziplock bag in refrigerator. Also allow bruschetta to sit in airtight container in refrigerator for at least two hours, up to overnight for flavors to marry.

Gather What You Need:

• 2 cloves garlic, minced

• 2 green onions, sliced

• Handful basil, chopped

• 1/2 cup canned tomatoes

• 1 3/4 cup chicken broth

• 1 16oz package orzo

• Prepared bruschetta

• Marinated chicken

In A Large, Deep Skillet:

• Saute marinated chicken for about 5-6 minutes, until cooked through.

• Remove from pan, and set aside.

• Add one tablespoon butter or olive oil to pan and saute garlic and green onions.

• Cook about 2-3 minutes, then add basil, chicken broth, canned tomatoes and bruschetta to pan and bring to a simmer.

• Add in orzo, stir well, and cover.

• Simmer about 8 minutes, giving the occasional stir until orzo is cooked through.

• Remove lid, add chicken and mix well. Cook about 3-5 minutes more until chicken is heated through. (If mixture is dry, add a little extra chicken broth. Mine stays moist with these measurements but different pasta brands cook differently!)

• Drizzle balsamic vinegar, or a balsamic reduction and sprinkle some fresh basil (I also like crushed red pepper flakes) over the top.

• (Hint...you can make a reduction like this! Pour balsamic vinegar into a small sauce pan, simmer about 5-6 minutes, stirring constantly. Vinegar will reduce and thicken into a sweet syrup!)

• Enjoy!