Step 1

In a pot of generously salted water, cook orzo just until al dente; don’t overcook. Drain and toss with about 2 TB olive oil to prevent sticking. Keep warm.

Step 2

While pasta is cooking: pat dry the moisture from chicken tenders with paper towels. In a small bowl, whisk together 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp garlic powder. Sprinkle evenly on both sides of chicken pieces.

Step 3

In a large skillet (not non-stick) add 4 TB olive oil over medium high heat. When oil is hot, cook chicken tenders just until no longer pink in center, about 2-3 min per side (depending on thickness of chicken.) Remove chicken from pan and keep warm.

Step 4

In same used skillet, add the butter over medium high heat. Once melted, add garlic and onion, stirring 1-2 minutes until fragrant. Add wine; deglaze pan by scraping bits loose with your spatula while the liquid cooks. Reduce liquid by half, about 3 minutes. Add lemon juice and turn off heat. Add kosher salt and freshly ground pepper to taste (1/4-1/2 tsp each.)

Step 5

Place cooked orzo in a large serving bowl; toss with freshly grated parmesan and onion/garlic mixture. Toss in basil leaves. Serve with chicken and garnish as desired.