Before starting, wash and dry all produce. Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat. While the pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with half the garlic salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear, tossing occasionally, until golden-brown and cooked through, 4-6 min.**Remove from heat, then transfer chicken to a plate. Cover to keep warm.

Meanwhile, on a separate cutting board, peel, then cut onion into 1/2-inch pieces. Halve tomatoes.

Reheat the same pan (from step 1) over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until tender, 3-4 min.

Add 3 cups (5 cups) warm water, broth concentrate, orzo and remaining garlic salt to the pan with onions. Bring to a boil.Once boiling, add tomatoes. Stir to combine. Cook, stirring occasionally, until orzo is tender and most of the water is absorbed, 14-17 min. (TIP: Reduce heat to medium if broth is boiling away too quickly!)

Remove from heat, then add chicken, half the Parmesan and 1 tbsp (2 tbsp) butter. Season with salt and pepper, to taste, then stir until butter melts, 1 min.

Divide chicken and orzo between bowls. Drizzle pesto over top, then sprinkle with remaining Parmesan.