Zuppa di Orzo

Season chicken breasts seasoned with salt, pepper, and garlic powder, put them in a baking dish and bake in the oven at 400ºF for 20 minutes. When done remove the dish from the oven and shred chicken.

Fry bacon in a skillet over medium heat. Once it’s crispy, remove the bacon from the skillet onto a paper towel and set aside. Reserve the grease. Fry onions and zucchini in bacon grease. Once the onions have turned translucent add chicken broth, water, and diced tomatoes (with juice). Cook for 20 minutes.

Blend with an immersion blender or in small batches in a regular blender. Put the blended mixture back in the pot and add orzo, pesto, shredded chicken, cream and bacon. Cook for another 25 minutes. Garnish with parsley and Parmesan cheese.