1 pound boneless, skinless chicken breast tenders
extra virgin olive oil spray
2 cloves garlic, minced
1/4 teaspoon ground red pepper
1 teaspoon crushed red pepper flakes
1 teaspoon garlic salt
1 1/2 cups water
64 ounces low-sodium, free-range chicken broth
8 ribs celery, diced
1/2 pound baby carrots, diced
1 white onion, diced
1/2 cup whole wheat orzo pasta
3 tablespoons commercially prepared pesto
1/4 cup fresh lemon juice
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup shredded reduced-fat Parmesan cheese
16 slices whole wheat sourdough bread, toasted
Wash and pat dry the chicken, then cut into small cubes. Place in a large bowl and coat with olive oil spray. Add the next 4 ingredients and mix together so that the spices evenly coat the chicken. Set aside.
Bring the water and chicken broth to a boil in a large Dutch oven. Stir in the celery, carrots, and onion and bring to a boil. Cook for 10 minutes. Add the chicken and continue to boil for 5 minutes. Add the orzo and boil for 4 more minutes, or until the chicken is cooked through. Turn off the heat, add the pesto, lemon juice, and salt and pepper, and stir well. Finally add the cheese; stir again.
Serve with 2 slices of toast per serving.