2 tablespoons olive oil
2 tablespoons pine nuts or walnuts
4 to 6 boneless chicken breasts
Salt and pepper
2 medium green bell peppers, cored,
    seeded and cut into strips
3 cloves garlic, minced
1/2 cup dry white wine
1 1/2 tablespoons fresh minced tarragon
1/4 cup crumbled blue cheese
1 1/2 cups orzo pasta, cooked

Heat oil in a large skillet. Saut?nuts for 2 to 3 minutes until golden. Remove with a slotted spoon and reserve.

Season chicken breasts lightly with salt and pepper. Saut?for 2 to 3 minutes on each side until golden. Remove chicken and cover to keep warm.

Add peppers and garlic to skillet. Saut?over high heat for 3 to 4 minutes until golden. Deglaze pan with wine, scraping to remove browned particles. Scatter tarragon and pine nuts over peppers.

Place chicken breasts in a single layer over peppers. Scatter cheese over chicken. Cover and cook over low heat for 8 to 10 minutes until cheese melts.

To serve, place chicken over or beside peppers and orzo pasta on plate. Garnish with pan juices.