ARTICHOKES, CHICKEN AND PEAS ORZO

Ingredients: 1 pound orzo pasta 2 tablespoons olive oil 3 cloves garlic, minced 1 pound boneless, skinless chicken breasts, cut into 1” cubes 1 teaspoon kosher salt ½ teaspoon ground black pepper 12 ounce bag frozen artichokes hearts (thawed), cut into small pieces 2 cups frozen peas, thawed 2 cups snow peas ½ cup finely chopped fresh mint leaves ½ cup grated Parmesan or Romano Pecorino cheese Bring 8 cups water to a boil, add 1 teaspoon kosher salt and 1 teaspoon olive oil to water.  Add the orzo, bring to a boil, turn off the heat, and cover pot for 8 minutes.  Drain the pasta. While pasta is cooking, heat the 2 tablespoons olive oil in large skillet and add the garlic.  Saute for 1 minute; add cubed chicken breasts, salt, and pepper.  Saute until golden brown, about 5 minutes.  Add artichoke hearts, peas, and snow peas.  Cover; cook for 4-5 minutes until snow peas are tender. Remove from heat and stir in mint leaves. Toss the orzo into chicken-vegetable mixture.  Taste for seasoning.  Transfer to serving bowl, add grated cheese.  Serves 6-8.