Of course I changed a few things (what else is new, right?) I thought the proportions of orzo to chicken were way off--we would be overwhelmed with orzo. I cut down on the quantity and correspondingly cut down on the broth. I also increased the tomatoes because I hate having 1/4 of a can sitting in the refrigerator until mold grows on top and I can throw it out!
And I added the olives because I like them and I had them! I thought they added a nice briny touch to the dish.
a glug of olive oil – about 1 tablespoon
1 cup orzo pasta
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. Italian seasoning or a blend of
1 cup chicken broth
1 can diced tomatoes
several grinds of fresh black pepper
1 teaspoon salt or to taste
a handful of Kalamata olives, cut in half