Skillet Italian Chicken with Orzo

Another amazingly delicious and simple meal, all in one skillet! Perfect for school coming up. This is ready in less than 30 min!

4 boneless, skinless chicken breasts (about 1 1/2 lb.) (I used thinly sliced)
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 c orzo pasta
2 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 (14 1/2 oz.) can petite-diced tomatoes
1 1/2 c. low sodium chicken broth
3 tbsp finely chopped fresh basil
Parmesan cheese

Pat chicken dry with paper towels; rub all over with oregano, pepper flakes, salt and pepper. Toast the orzo in large nonstick skillet over medium-high heat until golden brown, 3-5 minutes; transfer pasta to a bowl and set aside.

Heat 1/2 tbsp of olive oil in same skillet. Cook the chicken until lightly browned, about 3 minutes per side; transfer to plate.

Add garlic and another 1/2 tbsp oil to empty skillet; cook until fragrant, about 30 seconds. Add tomatoes, broth and toasted orzo; bring mixture to a boil.

Add chicken, along with any juices to skillet; cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10-12 minutes. If you prefer a thicker sauce, remove the lid and continue to simmer for an additional 5 minutes or so.

Remove from heat; sprinkle with basil. Serve, sprinkled with freshly grated Parmesan cheese.

Original recipe found here.