Orzo With Peppers and Asparagus

• 1 cup orzo pasta, cooked and set aside
• 1 chicken breast, boneless, skinless
• 1 tablespoon lemon pepper
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• 12 cup red bell pepper, very thinly sliced
• 12 cup orange bell pepper, very thinly sliced
• 12 lb asparagus, trimmed and cut into thirds
• 1 tablespoon dried basil

1. Slice chicken into bite size portions, sprinkle with lemon pepper, refrigerate.
2. (This can be done several hours in advance as a dry maranade.
3. ).
4. Use 1 TBS of olive oil and sautee chicken, set aside.
5. In large pan, cook garlic, peppers and asparagus in remaining olive oil for 2 minutes or until tender crips.
6. Add chicken and basil, stir well for a few minutes.
7. Add cooked orzo and bring back up to temperature.

orzo pasta, chicken, lemon pepper, olive oil, garlic, red bell pepper, orange bell pepper, basil

Taken from www.food.com/recipe/orzo-with-peppers-and-asparagus-365997 (may not work)