One-Pot Italian Chicken and Orzo

• 1 Tbsp. olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 Tbsp. pesto
• 1 onion, chopped
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup uncooked orzo
• 2 cloves garlic, minced
• 1 (14.5 oz.) can crushed tomatoes
• 2 cups low sodium chicken broth
• 1 tsp. chicken bouillon
• 1/2 tsp. Italian seasoning
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat oil in a large pan over medium-high heat. Add chicken, pesto, onion and zucchini. Stir to combine and cook about 3 minutes. Add bell pepper, orzo and garlic and cook for additional 2 minutes.
2. Stir in tomatoes, chicken broth, chicken bouillon, Italian seasoning, salt, pepper and red pepper flakes. Bring to a simmer, cover and reduce heat to medium-low. Simmer for 8 to 12 minutes, stirring every 5 minutes, until vegetables and orzo are tender. Stir in Parmesan cheese and serve.