• In a large skillet or Dutch oven, heat the vegetable or chicken broth (or water) until simmering. Add the orzo in and simmer for about 8-10 minutes, or until the water is absorbed.
• Add the butter and let melt for about 2-3 minutes, stirring occasionally to make sure the orzo doesn't stick.
• Turn heat to low and add the garlic, lemon juice, Parmesan cheese, mozzarella cheese, cream, oregano and crushed red pepper (optional), and stir until the cheese melts and the sauce becomes creamy.
• Stir in the shredded chicken until mixed well.
• Stir in salt and pepper. Remove and serve warm garnished with shaved parmesan cheese, fresh basil and parsley.

Chicken

• In a large Ziplock bag, add the chicken, 2 tablespoons olive oil, garlic, Italian seasoning and salt and pepper. Close and massage the spices into the chicken using your hands.
• Add 2 tablespoons olive oil to a large skillet and heat over medium heat. Add the chicken breasts and cook for 4-5 minutes, flip and cook until the chicken reaches a temperature of 165°F.
• Remove the chicken and put it on a cutting board. Using two forks, shred the chicken.