Orzo With Peppers and Asparagus |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Really easy and fast for a great weeknight dinner for two. Can easily be cut in half for one or as a side dish. Substituted spinach for asparagus one time...it's a pretty forgiving dish. Ingredients:
1 cup orzo pasta, cooked and set aside |
1 chicken breast, boneless, skinless |
1 tablespoon lemon pepper |
2 tablespoons olive oil |
1 teaspoon garlic, minced |
1/2 cup red bell pepper, very thinly sliced |
1/2 cup orange bell pepper, very thinly sliced |
1/2 lb asparagus, trimmed and cut into thirds |
1 tablespoon dried basil |
Directions:
1. Slice chicken into bite size portions, sprinkle with lemon pepper, refrigerate. (This can be done several hours in advance as a dry maranade.).
2. Use 1 TBS of olive oil and sautee chicken, set aside.
3. In large pan, cook garlic, peppers and asparagus in remaining olive oil for 2 minutes or until tender crips.
4. Add chicken and basil, stir well for a few minutes.
5. Add cooked orzo and bring back up to temperature.
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