Step 1

Heat oil in a large skillet over medium-high heat, season chicken and cook until well browned, about 3 minutes per side. Push to side of pan and add mushrooms, onions and garlic. Cook and stir for 4 minutes until mushrooms are tender and lightly browned.

Step 2

Add broth and soup to skillet and whisk to combine, then add orzo and carrots. Mix well and bring to a boil stirring often to prevent sticking to the bottom of pan. Reduce heat.

Step 3

Cover and simmer for 10 minutes or until orzo is al dente, stirring occasionally.

Step 4

Add tomato and stir to combine. Serve garnished with basil strips and pepper.