Orzo with chicken, lemon and basil

6 -8 serving

Ingredients

QuantityIngredient
1poundsOrzo; ditalini or other small pasta shape, uncooked
1tablespoonOlive oil or vegetable oil
1bunchScallions; tough green tops removed, chopped
1Red bell pepper; seeded, cored and chopped
1Green bell pepper; chopped
3Garlic cloves; minced
2tablespoonsAll purpose flour
½teaspoonSalt
¼teaspoonFreshly ground black pepper
2teaspoonsDried basil
1poundsBoneless; skinless chicken breast, cut for stir fry
1can(14.5 oz) of chicken broth
3tablespoonsFresh lemon juice
2tablespoonsDijon mustard
Grated Parmesan or Asiago cheese; (optional)

Directions

This recipe was in this week's food section of the Washington Post. We had it last night and it was really good. I substituted julienned zucchini for the peppers and used fresh basil, but made no other changes. Enjoy! Prepare the pasta according to package directions. While the pasta is cooking, heat oil in a large non-stick skillet over medium heat and cook scallions, peppers and garlic for 5 minutes, stirring occasionally.

Meanwhile, combine flour, salt, pepper and basil in a plastic bag. Add chicken pieces (in batches) and shake to coat. Transfer chicken to skillet and cook for about 3 minutes, or until chicken begins to brown.

Add broth to the skillet and increase heat to high. Bring to a simmer and cook, uncovered, for 5 minutes, or until chicken is cooked through and sauce thickens slightly. Stir in lemon juice and mustard.

When pasta is done, drain well. Return to pasta to its pot. Add chicken mixture and mix well. Transfer to a platter or serving plates. Pass grated cheese alongside, if desired.

Per serving: 429 calories, 29 gm protein, 62 gm carbohydrates, 6 gm fat, 46 mg cholesterol, 1 gm saturated fat, 561 mg sodium (no dietary fiber info provided, as usual)

Posted to EAT-LF Digest by Patricia Williams <pie@...> on Feb 06, 1998