2 eggs, at room temperature
1 cup freshly grated Parmesan
2 tbsp olive oil
250gm chicken breast, cut into bite-sized cubes
2 onions, chopped
2 ½ cups Goody Orzo pasta
½ tsp salt
1 cup cherry tomatoes, halved
1 cup frozen peas, thawed
¼ cup chopped fresh basil
1.In a small bowl, whisk together the eggs and Parmesan. Set aside.
2.In a medium skillet over medium-high heat, heat the olive, add the chicken and cook until it changes its color for 4 minutes. Add the onions and cook, stirring until softened and fragrant for 2 minutes. Stir in the orzo and toast for 3 minutes. Add 4 cups water and the salt reduce the heat to medium low and simmer for 8 minutes, stirring often to prevent sticking.
3.Stir in the tomatoes and peas. Cook until the orzo is al dente, for another 3 minutes.
4.Remove Orzo from the heat; add the egg mixture to the skillet while stirring constantly. Continue stirring until the sauce has thickened slightly and coats the pasta. Sprinkle with basil and serve.