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Monday, April 12, 2010

Lemon Artichoke Chicken Orzo Pasta

I heavily adapted this recipe from a Martha Stewart one. And I mean heavily. The original called for feta and dill. I cannot stand feta cheese, so that was a no go, but I was attracted to the ease of baking the pasta in the oven. I heated the broth mixture in a glass measuring cup in the microwave, so this was truly a one pot meal. It is a really easy week night meal that can come together with a huge assortment of ingredients.
Lemon Artichoke Chicken Orzo Pasta
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:

Courtney said...

So trying this--I am always looking for a non-creamy pasta bake option!!

Anonymous said...

The red in the photo is nice. Looks like maybe halved cherry tomatoes?

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