Orzo With Peppers and Asparagus

Really easy and fast for a great weeknight dinner for two. Can easily be cut in half for one or as a side dish. Substituted spinach for asparagus one time...it's a pretty forgiving dish.

• Ready In: 25 mins
• Serves: 2
• Yields: 2

Ingredients

• 1  cup orzo pasta, cooked and set aside
• 1  chicken breast, boneless, skinless
• 1  tablespoon lemon pepper
• 2  tablespoons olive oil
• 1  teaspoon garlic, minced
• 1⁄2 cup red bell pepper, very thinly sliced
• 1⁄2 cup orange bell pepper, very thinly sliced
• 1⁄2 lb asparagus, trimmed and cut into thirds
• 1  tablespoon dried basil

Directions

1. Slice chicken into bite size portions, sprinkle with lemon pepper, refrigerate. (This can be done several hours in advance as a dry maranade.).
2. Use 1 TBS of olive oil and sautee chicken, set aside.
3. In large pan, cook garlic, peppers and asparagus in remaining olive oil for 2 minutes or until tender crips.
4. Add chicken and basil, stir well for a few minutes.
5. Add cooked orzo and bring back up to temperature.