Chicken Scarpariello with lemon parsley Orzo

1 1/2 # boneless, skinless chicken breast
salt and pepper
1 T poultry seasoning
2 T olive oil
2 red bell peppers, seeded and cut into 1" pieces
3 hot cherry peppers, seeded and chopped
4 cloves chopped garlic
1/2 c dry white wine
1/2 c chicken broth, low sodium
1 T corn starch
1/4 c chopped fresh parsley
juice from cherry peppers to taste for heat, add carefully!

Orzo, prepared according to package (about half a box)
1 T chopped parsley
1 t lemon zest

Heat large skillet over med heat. Cut raw chicken into chunks, add salt and pepper and dust with poultry seasoning. Add olive oil to skillet and heat it up. Add chicken chunks to skillet and saute for 2-3 mins without touching it. Turn in pan to cook other side for another 2-3 mins. Remove to bowl. Reduce heat on skillet to medium-low. Add 1 T olive oil to same pan. Add bell pepper, cherry peppers, and garlic to heated oil, turning frequently. Add white wine, scraping bottom of pan to release chicken drippings for 1 min. Mix chicken broth with corn starch to make a slurry. Add chicken broth and corn starch slurry to peppers and garlic and mix well to form sauce. Cook for 2-3 mins. Add cooked chicken back into peppers and sauce mixture. Cook until chicken is no longer pink inside. Add parsley and juice from cherry peppers to get enough heat . Serve over prepared lemon-parsley orzo.

Number of Servings: 5

Recipe submitted by SparkPeople user MOMMSHELLY.