2boneless and skinless chicken breastsfully-cooked and cut into 1-inch pieces
1medium yellow oniondiced
5clovesof garlicfinely minced
12ouncesdry orzo pasta
6ouncesmozzarellacut into 1/2 inch cubes
2/3cupgrated parmesan cheese
salt and black pepper
fresh chopped parsleyfor garnish
Preheat the oven to 400 degrees F.
Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, carrots and celery. Cook for about 10 minutes, or until the veggies are just tender. Add the garlic and cook for an additional 2 minutes. Add the orzo and tomato paste. Stir to mix well and cook for an additional 3-4 minutes.
Remove the pan from heat and stir in the chicken, stock, oregano mozzarella, parmesan and a generous amount of salt and black pepper. Mix well and transfer to a large baking dish. Place the sliced tomatoes on top and sprinkle with dry oregano.
Bake for 45-50 minutes or until the pasta is cooked through. Remove from heat and serve garnished with fresh parsley.
I throw the chicken in the slow cooker on high for about 2 hours at the beginning of each week. I think this is the best way to always have cooked chicken on hand.