2 Tbsp. Bertolli® Classico™ Olive Oil, divided 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 1 medium red onion, chopped 1 clove garlic, finely chopped 1-1/2 cups Bertolli® Vidalia Onion with Roasted Garlic Sauce 1/2 cup chicken broth 1/4 to 1/3 cup sliced, drained jarred Tuscan peppers or jalapeno peppers 1/4 tsp. dried oregano leaves, crushed 8 ounces orzo pasta, cooked and drained 1/2 cup sliced pitted ripe olives
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