Orzo With Chicken Basil and Lemon

1 lb of orzo, uncooked

1 tables olive oil

1 bunch of chopped green onion

1 red bell pepper, cored and chopped

1 green bell pepper, cored and chopped

3 garlic cloves, minced

2 tables flour

1 teas salt

1 teas pepper

2 teas dried basil

1 lb boneless chicken breasts, cut into bite sized pieces

1 14 1/2 oz can chicken broth

3 tables lemon juice

2 tables dijon mustard

 

Prepare orzo according to package directions and drain when done.  Set aside

Heat oil in large skillet over medium heat and add: onion, bell peppers and garlic. Saute for 5 minutes stirring to keep from buring.

Meanwhile, combine flour, salt, pepper basil and put in a plastic bag.

Add raw chicken to flour mixture and shake to coat the flour mixture onto chicken.

Transfer chicken pieces to skillet and cook 5 minutes until brown. Add broth to skillet. Increase heat to medium high.

Simmer uncovered 5 additional minutes to allow sauce to thicken. Stir in lemon juice and mustard. Add orzo to onion mixture, then with sauce and chicken. Top with Parmesean cheese.