This was the BEST summer dish! So good. We all loved it. Even the company that we had over. One of the firefighters that my husband works with came over and for some reason I always try out new recipes on company, hoping it will turn out...and it did! I can't wait to have this again. Yum. It was super fast to put together and the fresh summer ingredients really made this meal!
1/3 cup fresh grated Parmesan cheese
1. In a large pot, bring 5 cups of water to a boil (I added a couple chicken bouillon cubes for more flavor). Toss your orzo in and cook for 8-10 minutes. During the last 5 minutes of cooking add in your green beans to cook them. Don't drain until I tell you to :)
2. While your pasta is cooking, brush your chicken with a bit of olive oil and sprinkle both sides with dried thyme, salt and pepper. Also brush your peaches with a little oil. You do NOT want your peaches to stick to the grill. That is bad. Put your chicken and peaches on the grill and cook about 4 minutes a side on medium/high heat. You want those pretty grill marks on your peaches too. I actually didn't flip my peaches. I just let them heat through on one side and the marks were there without having to fiddle with them and it turned out perfect.
3. When your chicken is done and your pasta is done drain your pasta and beans and then return them to the pot. Grate fresh Parmesan cheese right in there and sprinkle some salt and pepper too. Toss that all together. Taste and see if you need more seasoning. Then plate by giving a nice mound of pasta and beans topped with sliced chicken and peach wedges. SO. GOOD. Enjoy!
* Add some muffins and you are set!