Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  28      ounces        chicken broth
   3      stalks        celery -- chopped fine
   3      stalks        rosemary sprigs
   1      clove         garlic -- minced
   2                    bay leaves
     3/4  cup           water
   1      cup           white wine
   2      teaspoons     olive oil -- extra virgin
     1/2                yellow onion
   2      cloves        garlic -- peeled and finely
                        -- diced
   1      tablespoon    rosemary -- fresh, chopped fine
   1      tablespoon    basil -- fresh, chopped fine
   1 1/2  cups          orzo pasta
   3      whole         chicken breasts without skin -- cut in strips
   1                    red bell pepper -- thinly sliced
   4      tablespoons   parmesan cheese -- grated
   1      teaspoon      parsley -- fresh, chopped fine
   1      dash          black pepper

Preparation:

Chicken Stock Put the chicken broth, parsley, rosemary, garlic, cloves, bay leaves, and water in a saucepan. Bring to a boil, reduce heat, cover, simmer for 10 minutes. Remove from the heat place in blender and puree. Strain into a large bow. Stir in the wine and set aside. The Rest In a large saucepan, heat 1 teaspoon of the oil and sauté‚the onion and garlic over high heat for 3 minutes. Stir in the celery, half the herbs, the orzo and the chicken stock and cook over medium for 25 minutes, stirring from time to time. While the orzo is cooking, heat the remaining oil in a large skillet and sauté‚the chicken pieces, red pepper and remaining herbs for 3 minutes. Stir into the cooked orzo. . To Serve: Spoon onto individual dinner plates and garnish each with a tablespoon of the Parmesan cheese, a sprig of basil, parsley, and black pepper to taste. Kerr recommends stirring the orzo a lot. Says it likes to stick to the bottom of the saucepan.