Rosemary Chicken Baked Orzo with Fontina & Peas

I can't take complete full responsibility of this recipe, as I used one out of Giada's Kitchen  {Baked Orzo with Fontina & Peas}for inspiration and added my own twist to it.

What you'll need for Step 1:
2 Large Chicken Breasts
1 Tablespoon Rosemary
2 Cloves Minced Garlic
1 Teaspoon Salt
1 Teaspoon Pepper
2 Tablespoons Extra Virgin Olive Oil

Preheat Oven to 350 Degrees
In a large bowl combine rosemary, garlic, salt, pepper & olive oil. Toss in chicken so it's covered with mixture.
Place chicken in oven for 45 minutes.
Once chicken is finished dice in small pieces and set aside in a large metal or glass bowl.

What you'll need for Step 2:
4 Cups Low Sodium Chicken Broth
1 Pound Orzo Pasta
3 Tablespoons Unsalted Butter
1 Onion, Chopped
8 oz. Sliced White Mushrooms
1 Cup Marsala Wine
1/2 Cup Heavy Cream
4 oz. Shredded Fontina Cheese
4 oz. Shredded Mozzarella Cheese
1 Cup Peas, Thawed
1/2 Teaspoon Salt
1/2 Teaspoon Ground Pepper
1/2 Cup Plain Bread Crumbs
1/4 Cup Freshly Grated Parmesan Cheese
1 Teaspoon Rosemary

Preheat oven to 400 Degrees. Butter a 9x13 inch baking dish.

Bring Chicken Broth to a boil over a medium-high heat in a medium saucepan. Add orzo and cook until tender, about 7 minutes. Pour the orzo and the broth into the bowl with the chicken. Toss with chicken.

Meanwhile, melt butter over medium heat in medium skillet. Add the onion and saute until tender, about 3 minutes. Add mushrooms and continue to saute until golden around the edges. Add the Marsala. Cook until Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo and chicken, combine. Add the cream, fontina, mozzarella, peas, salt & pepper to the mixture. Combine. Pour mixture into prepared baking dish.

In a small bowl combine bread crumbs, Parmesan and rosemary. Sprinkle the mixture on top of the pasta. Bake until golden on the top about 25 minutes.

Enjoy!