1: Heat 1 Tbsp olive oil in a saute pan over medium-high heat.
2: Add chicken, season lightly with salt and pepper, and cook until golden, about 3 minutes. Rotate and cook until golden brown and cooked through, about 3 minutes.
3: Transfer chicken to a plate, cover with foil to keep warm.
4: Add remaining 1 tsp olive oil to saute pan and add garlic. Saute for 20 seconds until lightly golden.
5: Pour in chicken broth while scraping up browned bits from the bottom of the pan. Bring broth to a boil.
6: Add orzo pasta, reduce heat to medium, cover with lid, and gently boil for 5 minutes.
7: Uncover, stir, and continue to boil uncovered until orzo is tender, about 5 minutes longer.
8: Toss in cooked chicken with the orzo then remove from heat.
9: Stir in parmesan cheese until melted, then add sun dried tomatoes and basil. Season with pepper.
10: Adjust broth to thin if desired and serve warm.
