Get prepped

• Cook 2 cups plain or whole wheat orzo according to package directions.
• Meanwhile, season your 1 pound chicken breast with salt and pepper, and sprinkle with 2 tablespoons tuscan seasoning.

Cook the chicken and vegetables

• Heat 1 tablespoon olive oil in a skillet, and cook chicken until golden brown and cooked through. Remove chicken and keep warm.
• In the same skillet, add 1/2 red pepper, 1/2 yellow pepper, and sauté until softened - about 3 minutes.
• In the last minute, add 12 cherry or grape tomatoes.

Add the pasta and pesto

• Drain the orzo, add 2 tablespoons sundried tomato pesto and stir through.
• Add the cooked vegetables to the orzo, and mix.

Serving

• When ready to serve, add 2.5 ounces baby arugula to the orzo mixture, and divide between plates.
• Slice the chicken breast, and place on top of the orzo.
• Sprinkle with 1 tablespoon parmesan cheese.

Devour.