One-Pot Italian Chicken and Orzo

1 Tbsp. olive oil 
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 Tbsp. pesto
1 onion, chopped
1 zucchini, sliced
1 red bell pepper, chopped
1 cup uncooked orzo
2 cloves garlic, minced
1 (14.5 oz.) can crushed tomatoes
2 cups low sodium chicken broth
1 tsp. chicken bouillon
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. red pepper flakes
1/2 cup grated Parmesan cheese

Heat oil in a large pan over medium-high heat. Add chicken, pesto, onion and zucchini. Stir to combine and cook about 3 minutes. Add bell pepper, orzo and garlic and cook for additional 2 minutes.

Stir in tomatoes, chicken broth, chicken bouillon, Italian seasoning, salt, pepper and red pepper flakes. Bring to a simmer, cover and reduce heat to medium-low. Simmer for 8 to 12 minutes, stirring every 5 minutes, until vegetables and orzo are tender. Stir in Parmesan cheese and serve.