Directions

1. Season chicken breast with salt and pepper.
2. Heat 2 tablespoons of grapeseed oil in a skillet over medium-high heat. Add chicken and sear until golden about 8 minutes. Flip and cook for an additional 1-2 minutes and set aside.
3. Reduce heat to medium-low and add Clebby’s Avocado Oil, minced shallot, minced garlic, tomato paste, chopped sundried tomatoes, dried oregano, and red pepper flakes. Saute for 2-3 minutes then add in orzo and toast, about 2 minutes.
4. Add chicken broth and scrape up any browned bits in the bottom of the skillet then season with salt.
5. Add the chicken back in and bring to a simmer. Cook until the pasta is al dente and the chicken is cooked through about 8 minutes.
6. When the chicken is done, remove it from the pan and set it aside to rest.
7. Turn the heat off and stir in heavy cream, juice from half of a lemon, and grated parmesan. Season to taste.
8. Slice chicken and place back into the skillet. Garnish with additional grated parmesan, red pepper flakes, and basil.