Carrot Orzo with Pistachio and Tarragon-Crusted Chicken - alive magazine

Ingredients

• 2 Tbsp (30 mL) extra-virgin olive oil, divided
• 1 shallot, minced
• 1/3 cup (80 mL) raw pistachios, finely chopped
• 1/4 cup (60 mL) whole grain bread crumbs
• 2 tsp (10 mL) grated orange zest
• 2 Tbsp (30 mL) Dijon mustard
• 3 Tbsp (45 mL) tarragon leaves, chopped
• 4 boneless, skinless chicken breasts
• 1 1/4 cups (310 mL) carrot, grated
• 1 garlic clove, minced
• 1 cup (250 mL) farro orzo pasta
• 1 cup (250 mL) fresh carrot juice
• 1 1/4 cups (310 mL) homemade or low-sodium chicken broth
• 1/4 cup (60 mL) Parmesan cheese, grated
• Freshly ground black pepper, to taste