Rinse and pat dry chicken breasts. Sprinkle with salt, pepper and red pepper flakes. Add to large slightly oiled frying pan on medium to high heat and sear for 2 minutes on each side. Add chicken broth, lower heat, cover and simmer for five minutes.
Toast pine nuts in 450 degree oven for three to five minutes.
Coarsely chop radicchio and sun dried tomatoes. Mince garlic. Tear basil leaves from stem.
Once orzo has cooled, add olive oil and balsamic vinegar and stir. Fold in tomatoes, radicchio, garlic, nuts and basil. Chop cooled chicken into bite sized pieces and add to orzo. Add salt and pepper to taste. Serve room temperature.