An accompaniment to Provencal Chicken Breasts.

　　Can be prepared in 45 minutes or less.

Ingredients

　　1 pound orzo (rice-shaped pasta)

　　3 tablespoons extra-virgin olive oil

　　1 tablespoon finely chopped fresh rosemary leaves

　　Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.