printable recipe
2 cups low-sodium chicken broth
¼ cup white wine
1 tablespoon unsalted butter
¾ teaspoons coarse salt
¼ teaspoon ground pepper
½ pound chicken tenderloins, cut into 1-inch pieces
½ pound orzo
1 tomato, chopped
1 can artichokes, drained
1 tablespoon parsley, chopped
1 tablespoon fresh lemon juice
½ cup grated Parmesan
Preheat oven to 400 degrees. In a saucepan, bring broth, ¼ cup water, wine, butter, salt, and pepper to a boil. In a 2-quart baking dish, combine chicken, orzo, tomato, artichokes, parsley, and lemon juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
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2 comments:
So trying this--I am always looking for a non-creamy pasta bake option!!
The red in the photo is nice. Looks like maybe halved cherry tomatoes?
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