Spring Orzotto

Preheat your oven to 350°F (175°C). Grease and line a small baking dish or ramekin with parchment paper.

In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring in between, until smooth. Alternatively, you can melt them together on the stovetop over low heat.

Once melted and smooth, stir in the granulated sugar and vanilla extract until well combined.

Beat the egg in a separate bowl, then gradually add it to the chocolate mixture, stirring constantly until fully incorporated.

Pour the batter into the prepared baking dish or ramekin and spread it evenly. If desired, sprinkle chopped nuts or additional chocolate chips on top.

Bake in the preheated oven for about 15 - 20 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs clinging to it.

Remove from the oven and allow the brownies to cool in the baking dish for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, slice the brownies into squares.

Salt and pepper the chicken breasts generously on both sides.

Heat a skillet over medium-high heat and add half the olive oil. Once hot, add the seasoned chicken breast and cook until golden brown on each side and cooked through, about 6 - 8 minutes per side. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

Heat the rest of the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Cook shallot until slightly softened, about 3 minutes. Add garlic cloves and half of the salt and cook, stirring often, until softened and fragrant, about 3 minutes.

Add orzo and cook, stirring often, until toasted and golden in spots, about 3 minutes. Add white wine and the rest of the salt. Season with lots of freshly ground black pepper; cook, stirring often, until liquid is absorbed, about 2 minutes.

Cook orzo, adding broth a cupful at a time, stirring often and waiting until absorbed before adding more, until almost tender, about 15 minutes total. Add sugar snap peas, frozen peas, and the rest of the broth; cook, stirring often, until vegetables are crisp-tender and orzo is cooked through, 2 - 3 minutes. (Orzotto will continue to thicken as it cools.) Remove from heat, add Parmesan, butter, cut into small pieces, and lemon juice, and stir until combined and melted. Taste and season with more salt and pepper if needed.

Add the sliced sautéed chicken breast to the orzotto and stir gently to combine.

Divide orzotto among shallow bowls and swirl pesto into each; sprinkle with more pepper.

Toast the bread then spread it with butter and garlic. Top with cheese. Place under the oven broiler on low until the cheese is melted and bubbly.

Serve orzotto with garlic cheese bread, brownie, and milk.