Sun-Dried Tomato Pesto Chicken Orzo

1Prepare the ingredients Trim any excess fat from the chicken breasts (2). Cook the orzo pasta (1 cup) according to package instructions until al dente. Cut the chicken breasts (2) into bite-sized pieces.

2Cook the Chicken and Vegetables In a large skillet, heat some oil over medium heat. Add the chicken pieces and cook until they are no longer pink in the center, about 5-6 minutes. Add the broccoli florets (1 cup) and baby corn (1 cup) to the skillet and sauté for an additional 3-4 minutes, or until the vegetables are tender.

3Combine with Orzo and Pesto Add the cooked orzo pasta (1 cup) to the skillet and stir to combine with the chicken and vegetables. Pour the sun-dried tomato pesto (½ cup) over the mixture and toss everything together until well coated. Cook for another 2-3 minutes to heat the pesto and blend the flavors.

4Serve and Enjoy Remove from heat and serve the Sun-Dried Tomato Pesto (½ cup) Chicken Orzo in a dish. Garnish with freshly chopped herbs, such as basil or parsley, if desired. Enjoy this delightful and fulfilling meal!