Cook orzo according to package directions.
Meanwhile, season your chicken with salt and pepper, and sprinkle with tuscan seasoning.
Heat olive oil in a skillet, and cook chicken until golden brown and cooked through. Remove chicken and keep warm.
In the same skillet, add the red and yellow peppers, and sautee until softened - about 3 minutes.
In the last minute, add the cherry tomatoes.
Drain the orzo, add the pesto and stir through.
Add the cooked vegetables to the orzo, and mix.
When ready to serve, add the arugula to the orzo mixture, and divide between plates.
Slice the chicken breast, and place on top of the orzo.
Sprinkle with parmesan.