2 large boneless, skinless chicken breasts, sliced (about 1 1/2 lb.)
3 cups chicken broth (Swanson)
8 oz. orzo pasta
2 tbsp. extra virgin olive oil (EVOO)
1/2 medium white onion, thinly sliced
2 cloves minced garlic
1/2 medium red bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 (8 oz.) pkg. fresh whole mushrooms, sliced
1/2 tsp. freshly ground black pepper
1/2 tsp. rosemary
4 slices Provolone cheese (or 3/4 cup shredded Mozzarella or white cheese of choice)

In a medium to large pot, heat broth on medium-high. When boiling, add orzo. Reduce heat to low-medium and cover. Stir occasionally.

Meanwhile, heat olive oil in large, non-stick skillet on medium-high heat. Add onions and garlic to skillet. Sauté until clear. Add peppers to skillet. Sauté for 3-5 minutes (until slightly soft). Add mushrooms. Sauté 2-4 minutes (until slightly soft). Add pepper-onion-mushroom mixture to orzo in pot.

Using same skillet with residual olive oil, brown chicken on medium-high. Add ground pepper and rosemary to chicken while browning. When cooked through, add to orzo mixture in pot.

Continue to cook mixture in pot until all broth is cooked through (stir frequently towards end of cooking). Put half of mixture in casserole dish, layer on/mix in cheese, then add other half of mixture.

Bake at 350°F for 30-45 minutes.

Enjoy!

Makes 4 servings.

Submitted by: Jessica Kozel