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Springtime Chicken and Orzo
Peas and asparagus accented with lemon and fresh herbs bring out the best in chicken with this one-dish meal. Recipe may be frozen and may be halved.
3 Tbsp. flour
2 tsp. Inspirations Monterey Citrus Pepper Rub
1 1/2 lb. Inspirations Chicken Tenders, cut into bite-size pieces
2 Tbsp. Inspirations Garlic Dipping Oil
1/3 cup finely chopped onion
1/4 tsp. kosher salt or Inspirations Sel Gris
1 cup uncooked orzo pasta
2 1/2 cup low-sodium chicken broth
1 cup frozen peas
1/2 lb. asparagus, ends trimmed, cut into 1-inch pieces
1 tsp. grated lemon zest
2 Tbsp. fresh lemon juice
2 Tbsp. finely sliced chives
1/4 cup finely chopped parsley, divided
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Springtime Chicken and Orzo

Springtime Chicken and Orzo

Springtime Chicken and Orzo
  • Servings:Serves 4
  • Prep Time:22 minutes
  • Cook Time:18 minutes
1. Add flour and citrus pepper rub to a gallon-size storage bag. Shake to combine. Add chicken. Seal and shake well to coat with flour.
2. In a large nonstick skillet, heat oil over medium heat. When skillet becomes hot, add chicken. Cook for 2 to 3 minutes, until seared and starting to become lightly browned on all sides. Transfer chicken to a plate and set aside.
3. Add onion, salt, and orzo to skillet. Cook and stir for 1 to 2 minutes. Scrape up any browned bits from chicken.
4. Stir in broth. Place chicken on top of mixture. Cover pan and cook for 7 to 8 minutes, until orzo is just barely cooked through.
5. Add peas and asparagus and stir well. Cover and cook until vegetables are crisptender, about 5 minutes. Turn off heat. Add lemon zest, lemon juice, chives, and 3 Tbsp. of the parsley to orzo and stir well. All liquid should be absorbed, and orzo should appear creamy. Serve immediately, garnished with remaining 1 Tbsp. parsley.
Notes: Sel Gris may be substituted for kosher salt.
Source: Hannaford fresh Magazine, March - April 2009