|Pesto Chicken Orzo w/French Beans & Campari Tomatoes|
Pesto Chicken Orzo w/French Beans & Campari Tomatoes
6 frozen chicken breast tenderloins
Cavender's Greek Seasoning (or sub your own favorite spices)
half of a 1 lb. box of Orzo
1 small pkg prepared reduced fat Pesto sauce (I used Buitoni)
1 small pkg French style green beans
1 tsp minced garlic
drizzle of olive oil
Thaw chicken in micro for 3 min. Place on greased cookie sheet and sprinkle with Cavender's seasoning. Cook at 350 for 25 min.
Meanwhile, boil water and cook orzo for 11 min. Drizzle olive oil in a skillet with garlic and heat. Add green beans and a TBSP of water, cover and steam at medium heat for 3 min.
Drain orzo and add chicken to the pot, pour pesto sauce over top, and mix well. Allow to heat through.
Cut campari tomatoes into fourths on the plate. Add chicken orzo and green beans to plate and sprinkle all items with parmesan, salt, and cracked pepper. Enjoy!
|Mojo was nearby to lick the plate!|