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Skillet Italian Chicken with Orzo

Serves 4
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Salt and pepper
1 cup orzo
2 tablespoons extra-virgin olive oil
3 garlic cloves , minced
1 (14.5-ounce) can petite diced tomato (see Test Kitchen Discoveries)
1 1/2 cups low-sodium chicken broth
3 tablespoons finely chopped fresh basil

1. Pat chicken dry with paper towels and rub all over with oregano, pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper.

2. Toast orzo in large nonstick skillet over medium-high heat until golden brown, 3 to 5 minutes; transfer to bowl. Heat 1 tablespoon oil in empty skillet until shimmering. Cook chicken until lightly browned, about 3 minutes per side; transfer to plate.

3. Add garlic and remaining oil to empty skillet and cook until fragrant, about 30 seconds. Add tomatoes, broth, and toasted orzo and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10 to 12 minutes. Sprinkle with basil. Serve.

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