Herb-Rubbed Grilled Chicken with Creamy Orzo

8 oz. orzo
2 chicken breasts, pounded thin
2 tsp. Herbes de Provence
Salt and pepper, to taste
2 tbsp. olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes, with juices
1 1/2 c. fresh broccoli florets
1/2 to 2/3 c. half and half
1/3 c. freshly grated parmesan cheese

Bring saucepan of salted water to boil over medium-high heat. Add orzo and cook until tender but still firm to the bite, stirring often, about 10 minutes. Drain, reserving 1/2 c. pasta water.

Season chicken breasts on both sides with Herbes de Provence, salt, and pepper. Heat olive oil in large skillet over medium-high heat. Add chicken to pan and cook 4 to 5 minutes before turning. Once chicken has been turned, cook 2 minutes more. Add shallot and garlic to pan and saute until tender, about 2 minutes (adding more olive oil if necessary). Add diced tomatoes to pan and cook for about 4 minutes. Add broccoli florets to pan and cook for 4 minutes more, until tender but still firm. Reduce heat to medium and add whipping cream. Add orzo to pan and stir to coat. Remove from heat and add parmesan to pasta mixture and toss to coat. Stir pasta mixture until sauce coats pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season generously with salt and pepper. Serve.

K-K's Notes:
- Next time, I will probably cut the chicken into chunks after the initial 6 minute cook time. It was really hard to mix the other ingredients with big chicken breasts in the pan.