Creamy pesto chicken and orzo

 Ingredients: 

- 2 chicken breasts

- 2 carrots

- 3 Tbsp dried currants

- 8 oz orzo

- 2/3 c basil pesto

- 8 oz grape tomatoes

- 2 Tbsp capers

- 1/4 cup mayo 

- 2 cloves of garlic

1. Prepare ingredients: Boil a pot of water.  Peel carrots, half lengthwise and then thinly slice crosswise.  Half tomatoes.  Roughly chop the garlic.  Combine pesto and mayo in a bowl.

2. Drizzle olive oil in a pan, heat to medium-high and cook carrots for 4-5 minutes.  Add in tomatoes and garlic, season with salt and pepper and cook 2-3 minutes or until softened.  Transfer to a bowl, wipe out pan.

3. Cook pasta 7-9 minutes, drain, then return to pot.

4. Cut chicken into bite sized pieces.  Pat the chicken dry, season with salt and pepper, then cook until browned, about 3-4 minutes.  Add the currants and capers and cook until the chicken is cooked through.

5. Add the veggies to the pasta, drizzle with olive oil, then serve with the chicken and drizzle with the pesto.