Seared Chicken over Orzo Pasta

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Medium dice the mozzarella. Grate the Grana Padano on the small side of a box grater.

Pat the chicken dry with  paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with foil to keep warm. 

*An instant-read thermometer should register 165°F.

Meanwhile, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat.

To the pot of cooked pasta, add the cooked zucchini, seasoned tomatoes, diced mozzarella, pesto, vinegar, and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Garnish with the grated Grana Padano. Enjoy!