Chicken Scarpariello

• 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

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