One Pan Pesto Chicken and Orzo

1 Tablespoon olive oil, divided

2-3 large boneless skinless chicken breasts, cut into bite-size pieces

1 teaspoon sea salt, divided

½ teaspoon black pepper, divided

1 cup chopped yellow onion

3-4 cloves garlic, minced

2 cups dry orzo

4 cups chicken broth, or bone broth

½ cup basil pesto - I just buy in a jar from woolies or you can make your own fresh

½ cup whole milk or opt for coconut milk

½ cup grated parmesan cheese, plus more for serving

1 box cherry tomatoes, halved

1 small bag fresh spinach

¼ cup fresh basil, chopped, plus more for serving

Heat ½ Tablespoon olive oil in a large deep fry pan over medium heat.
Once pan is hot, add chicken pieces and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook for 6–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer chicken to a plate and set aside.
In the same fry pan, add the remaining ½ Tablespoon oil, yellow onion and garlic. Cook for about 5 minutes, stirring often, until onion is translucent and fragrant.
Add the dry orzo and cook for 1–2 minutes, stirring often, until lightly toasted.
Pour in the chicken broth along with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring the orzo to a boil and then cover and reduce to a simmer. Cook for 10-15 minutes or until orzo is cooked and most of the liquid is absorbed.
Stir in the pesto, milk (or half and half) and parmesan cheese until smooth and creamy.
Add the cooked chicken back to the skillet along with the cherry tomatoes, spinach, and chopped fresh basil. Cook for 2–3 minutes, stirring, until the spinach is wilted and everything is heated through.
Taste and add additional salt or pepper if needed. Serve warm topped with extra parmesan, fresh basil, and red pepper flakes if desired.

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