1/2 lb dry orzo pasta
2 lb chicken breast tenders
1 tsp garlic powder
2 Tbls salted butter
6 garlic cloves, chopped
1 onion, chopped
1 c dry white wine or chicken stock
2 Tbls freshly squeezed lemon juice
1 c freshly grated Parmesan cheese
1/2 c freshly torn basil leaves
Salt & pepper
Garnish: lemon wedge, more parmesan, extra basil leaves
In a pot of generously salted water, cook orzo until al dente. Drain and toss with about 2 Tbls olive oil to prevent sticking. Keep warm.
While pasta is cooking, pat dry the moisture from chicken tenders with paper towels. In a small bowl, whisk together 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp garlic powder. Sprinkle evenly on both sides of chicken pieces.
In a large skillet, add 4 Tbls olive oil over medium high heat. When oil is hot, cook chicken tenders until no longer pink in center about 2-3 min per side (depending on thickness of chicken.) Remove chicken from pan and keep warm.
In same skillet, add the butter over medium high heat. Once melted, add garlic and onion, stirring 1-2 minutes until fragrant. Add wine. Deglaze pan by scraping bits loose with your spatula while the liquid cooks. Reduce liquid by half, about 3 minutes. Add lemon juice and turn off heat. Add kosher salt and freshly ground pepper to taste (1/4 -1/2 tsp each).
Place cooked orzo in a large serving bowl. Toss with freshly grated parmesan and onion/garlic mixture. Toss in basil leaves. Serve with chicken and garnish as desired.