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Cut chicken breast in bite-sized cubes and season with salt and pepper.
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Put olive oil and oil that you reserved when draining tomatoes in a pan or skillet and heat over medium high heat. Fry the chicken until golden. Remove from pan and set aside.
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Saute onion until translucent. Add garlic and fry for a few seconds until garlic is fragrant.
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Add orzo and fry about 1-2 minutes or until lightly browned.
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Stir in tomato paste, sun dried tomatoes, wine, oregano, thyme, lemon zest, balsamic vinegar and sugar. Return chicken cubes to the pan.
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Cook, adding chicken stock one ladle at a time and stirring often, until orzo is soft. Season with salt and black pepper to taste.
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Serve immediately, sprinkled with chopped parsley and grated Parmesan cheese.