Chicken, Lemon and Dill With Orzo |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From an article in *Everyday Food* on baked pasta dishes. Whips up in a jiffy; a lovely combination of flavors, redolent of Greece. Ingredients:
4 cups low sodium chicken broth |
1 tablespoon unsalted butter (to grease the baking dish) |
1 1/4 tablespoons unsalted butter |
1/4 teaspoon ground pepper |
1 lb chicken tenderloins, cut into 1-inch pieces |
1 lb orzo pasta |
2 cups feta, crumbed (4 ounces) |
1/4 cup fresh dill, coarsely chopped |
2 teaspoons lemon zest, finely grated |
1 tablespoon fresh lemon juice |
1 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 400 degrees.
2. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
3. In a greased 3-quart baking dish (for example, 9 x 13 ), combine chicken, orzo, feta, dill, lemon zest, and juice.
4. Pour broth mixture over orzo and stir once to incorporate.
5. 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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