Chicken Scarpariello

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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