Sautéed Chicken with Lemon-Basil Pasta
Originally from Greece, orzo is a rice-shaped pasta that wonderful when simply flavored with fresh lemon. Here, that delicious duo is combined with vegetables, chicken, and fresh basil to create this inspired one dish entree.
  • 1-1/4 cups canned chicken broth diluted with 1-1/4 cups water, or 2-1/2 cups homemade chicken broth
  • 8 ounces orzo or other very small pasta shape
  • 1 cup diced carrot
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 cup small broccoli florets
  • 1 tablespoon olive oil
  • 1/2 cup chopped scallions
  • 1 garlic clove, minced
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon black pepper

1. In medium covered saucepan, bring diluted chicken broth to a boil over medium-high heat. Add orzo and carrot, and return to a boil. Reduce heat to low, cover and simmer 12 minutes.

2. Add bell pepper and broccoli and cook until broccoli and pasta are tender, about 4 minutes.

3. Meanwhile, in medium nonstick skillet, heat oil over medium-high heat. Add scallions and garlic, and cook, stirring, until garlic is fragrant, about 30 seconds. Add chicken and cook, stirring, until cooked through, about 8 minutes.

4. Stir 1 tablespoon of lemon juice into chicken mixture and remove from heat.

5. Add orzo mixture, basil, lemon zest, black pepper and remaining 2 tablespoons lemon juice to skillet and stir to combine.

Nutritional Information
Per serving: 138 calories, 8.3g total fat, 1.1g saturated fat, 6g monounsaturated fat, 0.7g polyunsaturated fat, 3.9g dietary fiber, 2g protein, 16g carbohydrate, 0mg cholesterol, 765mg sodium.
Good source of: beta carotene, lycopene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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