Tender chicken breasts are dusted with lemon and pepper and then pan seared until colorful and cooked almost til done. They are then nestled back into a sauce made with chicken stock, cream, fresh spinach, and flavorful sundried tomatoes to finish cooking. Orzo pasta is prepared and drizzled with a little of the sundried tomato oil for a added flavor. Arugula and leaf green lettuce are tossed with rainbow radishes and grated carrot and lightly tossed with a homemade rosé balsamic dressing.
To reheat: Microwave the chicken and serve on top of the reheated orzo. Serve alongside the fresh green salad.