Pesto Chicken with Tomato, Orzo and Arugula salad

By RossanaV

Ingredients

• 2 2, 6oz. 1" boneless, skinless chicken breasts (about 1" thick)
• 2 2 2 Roma tomatoes
• 2 2 2 cups cooked Orzo Pasta
• 2 2 2 cups Baby Arugula (not compressed in measuring cup)
• 1 1 1 T. Red wine vinegar
• 2 2 2 T. oil
• salt and pepper

Details

Servings 2
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Heat large skillet over medium heat with 1 T. oil. Pat chicken dry and season with salt and pepper. Place chicken in skillet and cook for 4-5 mins on one side, then turn. Slice tomatoes in half, season with salt and pepper and place in skillet next to chicken. Cook chicken and tomatoes for 4-5 minutes.

In bowl combine orzo, arugula, 1 T. oil, red wine vinegar and half the pesto. Season with salt and pepper.

Once chicken is finished cooking, move chicken to dinner plates and spoon remaining pesto on top. Add tomatoes to bowl with orzo and mash, stirring to combine.