Pesto Orzo

After catching an episode of Everyday Italian on the Food Network, I was inspired to make Giada’s Garlic & Citrus Chicken. For dinner tonight, rather than roasting a whole bird, I had some large chicken breasts on the bone that I used instead. After baking for about 45 minutes in my dutch oven at 350 degrees, I served it with roasted asparagus tips and pesto orzo, which I’ve submitted for the Presto Pasta Night blog event hosted by Ruth on her blog, Once Upon a Feast. Dinner was wonderful… the chicken came out moist, with a nice hint of citrus and the flavors carried well with the pesto & asparagus.

Here’s my recipe for pesto orzo:

• 1 tablespoon pesto*
• 1-2 cups cooked orzo pasta

While the orzo is still hot, fold in the pesto.

Serve with dishes that can compliment the basil & parmesan flavors.

*For pesto, combine the following in your food processor & pulse until you have a spreadable consistency:

• 1 cup fresh basil leaves
• 1 tablespoon pinenuts
• 2-3 tablespoons grated parmesan
• 1-2 garlic cloves
• splash of extra virgin olive oil
• pinch of salt

*Adjust proportions to fit your tastes*