1. In a small bowl whisk together the light cream and the pesto, set aside.

2. Start by preparing the orzo. To a pot, melt the 1 tablespoon of butter then add the 1 cup of dry orzo. Cook the pasta over medium heat for 4 minutes, stirring occasionally allowing the orzo to get nice a browned (all the noodles won’t be browned but many of them will.) After 4 minutes pour in the water, bring it to a boil, then reduce the heat to medium to allow it to simmer for 10 minutes.

3. Now while the orzo is simmering for 10 minutes, prepare the dredge for the chicken. In a small bowl, whisk together the egg and water. In another large bowl or platter, season the flour with the salt, pepper, and 1/2 teaspoon of garlic powder. And lastly to another bowl or platter add the breadcrumbs then season with the Italian seasoning and the remaining 1/2 teaspoon of garlic powder.

4. Coat the chicken first in in the seasoned flour, then the egg wash, and lastly the breadcrumbs.

5. In a large pan heat the butter with the olive oil over medium heat. Add the chicken, lightly season each side with a little sprinkle of salt, then cook 4-5 minutes per side (depending on the thickness of your chicken) until internal temperature is 165 degrees. (I pound my chicken quite thin and usually 4:30 per side works well for me!) Once the chicken is fully cooked remove them to a plate and cover with foil to keep them warm.

6. When the orzo has cooked for 10 minutes, pour in the creamy pesto from Step 1. Stir to coat all of the orzo and cook over low heat for 2-3 minutes, stirring frequently so it doesn’t stick to the bottom. Lastly stir in the Parmesan cheese. Once the cheese has melted turn off the heat and you’re ready to serve.

7. When you’re ready to serve, slice the chicken. Add a generous portion of the creamy pesto orzo to a large bowl or plate then top with slices of the chicken. Garnish with more Parmesan cheese.

Enjoy!