Take 2 pound of chicken breasts and cut into one inch cubes. Season well with no salt garlic and herb seasoning, garlic powder and pepper. Now toss those in 2 tablespoons of corn starch. If you don’t have corn starch use flour.

Take a large skillet and heat to medium to high heat. Add 3-4 tablespoons of butter and two tablespoons of oil. I used olive oil but you can use whatever you have. Once the butter melts add your chicken. Cook for 2-3 minutes on one side. Now flip and cook another 3 minutes. Then stir around for another minute to make sure you have all your chicken a little crispy. Now take the chicken out of the pan and set aside.

Now to the same pan add another 3 tablespoons of butter. Once that is about melted add 2 tablespoons of minced garlic. Your heat should be at a medium temperature. Once you can really smell that garlic add 1 pound of orzo. Toss that around in the garlic butter for 1-2 minutes. Then add 32 ounces of low sodium chicken broth. Turn the heat to high. Stir.

Once that is really boiling turn down the heat to a simmer. Let that simmer 5 minutes. A lot of that liquid will be soaked up by now.

Now turn down the heat and add about ¼-½ cups of heavy cream. Then add 1 cup of freshly shredded Parmesan cheese. Stir until melted. I added a little Italian seasoning and red pepper flakes here as well.

Top with your cooked chicken.

Enjoy!!!!