I created this dish from a stuffed pepper recipe. I had never had orzo pasta and didn’t even know what it was until I went to buy it at the store. The stuffed peppers looked good but I didn’t enjoy eating the pepper as much as the pasta inside the pepper. So I eliminated the peppers and created this dish. I love it because it’s light and fresh tasting.

I have made this dish so many times. Its one of our favorites. I’ve even made for many of my friends. This has been my go to dish whenever I take a meal to someone who just had a baby.

It does take some time to cut up the zucchini but you can use a grater if you would rather have smaller pieces of zucchini and don’t want to cut it up. I like my zucchini in bigger chunks, so I cut it up. When it bakes the zucchini gets soft and mixes well with the tomatoes and orzo. You can have it by itself or grill chicken breast to go on top.

This weekend I’m going to a wedding shower at the Castle Post. This place is awesome! I’ve been wanting to get inside of this place for a long time. You need a reservation or be part of a party before you can go. You can’t just go and take a look around. I hope I can take lots of pictures so I can show you how awesome this place is. I’m so excited. This Iris for having your wedding shower at the Castle and congrats!

Enjoy your weekend and Happy Mother’s Day to all the mother’s.

Baked Orzo & Zucchini Pasta

Recipe by: Aromatic Delights

Serves: 4                        Cook Time: 25 – 30 minutes             Prep Time: 15 minutes


4 chicken breast

1 1/2 cups Orzo Pasta

2 – 14.5 oz cans Petite Diced Tomatoes

2 medium zucchini – grated or thinly diced

3 garlic cloves, minced

1/2 cup chopped basil leaves

1/4 cup olive oil, plus extra for sautéing

1/4 cup grated Parmesan cheese

1/4 cup shredded mozzarella

2 tsp Italian Seasoning

Salt & Pepper


Preheat oven to 350 degrees F. In a medium saucepan bring 3 cups of water to a boil, salt water. Add orzo and boil for 7 – 8 minutes. Drain and set aside.  In a large mixing bowl add the tomatoes, garlic, and zucchini. Add about 1 tsp of salt and ½ tsp pepper and toss well. Add in orzo pasta and mix well. Add in basil olive oil, and cheese. Toss together and add to baking dish.  Sprinkle extra parmesan cheese on top if desire. Bake for 25 – 30 minutes or until bubbly.

While the pasta bakes, preheat skillet and add oil. Lay chicken breast on cutting board. Cover with plastic wrap and flatten chicken with a meat tenderizer until slightly thin. Salt and pepper chicken and add Italian seasoning to both sides of chicken. For an extra kick, sprinkle a little garlic powder on chicken. Sauté chicken 3 – 4 minutes on each side until internal temperature reaches 165 degrees. Remove chicken from skillet to a clean cutting board. Let chicken rest for 5 minutes before slicing. Slice chicken into thin long strips.

Serve pasta with chicken and extra parmesan cheese on top.


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