In a large stock pot, heat over medium heat:

• 1 Tbsp. Oil (I use the oil from my sun-dried tomatoes)

Add:

• 1 cup Orzo Pasta

Toast for a few minutes until pasta takes on a light brown coloration and begins to smell nutty. Increase heat to a medium high and add:

• 1/2 Onion, diced

• 1 Chicken Breast, diced

• 3 cups Low Sodium Chicken Broth

• Pinch of Salt

• Black Pepper to taste

• 3 cloves Garlic, diced

Allow to boil for 5 minutes then add:

• 1/4 of a Yellow Bell Pepper, sliced

• 1/4 of a Red Bell Pepper, sliced

• 1/2 cup Cherry Tomatoes, sliced in half

• 1/2 Lemon, juice and drop the lemon right into the pot

• 1/4 cup Basil Pesto

• 2 cups Fresh Spinach

• 1 tsp. Garlic Powder

Stir to combine all ingredients. Reduce heat and allow to simmer for 10-15 minutes, or until all vegetables are tender. Stir in:

• 1/2 cup Milk

• 1/4 cup fresh Parmesan Cheese

Perform a taste test and adjust salt/pepper as needed. Garnish with fresh parsley and Enjoy!