Ingredients

• 1 1/2 pounds boneless, skinless chicken breast
• Salt and pepper
• 1 teaspoon poultry seasoning
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 red bell peppers, seeded and cut into 1-inch pieces
• 3 hot cherry peppers, drained and chopped
• 4 cloves garlic, chopped or thinly sliced
• 1/2 cup dry white wine
• 1/2 cup chicken stock or broth
• 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
• 2 tablespoons juice from hot pepper jar
• Orzo with Parsley and Lemon Zest, recipe follows

Directions

Orzo with Parsley and Lemon Zest:

1/2 pound orzo

Coarse salt

1 tablespoon extra-virgin olive oil, eyeball it

2 large lemons, zested

Black pepper

1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

Yield: 4 servings

Preparation time: 5 minutes

Cooking time: 12 minutes

Ease of preparation: super easy