Herb Rubbed Chicken with Creamy Orzo

I love Annie's food blog. It is my number one go-to food blog when I am looking for inspiration. Her recipes are often aligned with my tastes and cooking style. I am also inspired by watching the progression of her blog. She started off with ok photographs and progressed to an amazing food photographer. Oh- and she's a doctor and a mom to a 1 year old. See? Inspirational.

When I saw this recipe I knew I'd be making it soon. I unfortunately didn't have broccoli and my local store didn't either (which is nuts, right?) so I omitted it. Next time I make it I will definitely throw it in there because broccoli is my favorite veggie. This was creamy and delicious. I used very little cream which allowed for it to be rich without overpowering. I suggest you make this and make it soon.

Source: Adapted from Annie's Eats

Ingredients:
8 oz. orzo pasta, uncooked
2 chicken breasts, butterflied into halves (4 pieces total)
Salt and pepper
2 tsp. Herbes de Provence
2 tbsp. olive oil
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juices
1 can chicken broth
2 tablespoons heavy cream
1/3 cup freshly grated Parmesan cheese

Directions:
1- In a small saucepan combine the orzo and chicken broth and bring to a slow boil. Boil until all of the water is absorbed.
2-Season both sides of the chicken breast halves with salt and pepper. Sprinkle evenly with the Herbes de Provence. Heat the olive oil in a 12- or 14-inch skillet over medium-high heat. Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown.
3- Add the garlic and sauté an additional minute, until fragrant. Add the diced tomatoes with juices.
4- Stir in the cooked orzo, heavy cream and Parmesan cheese. Mix until well blended and the cheese has melted.