Yield: 4 servings
Measure | Ingredient |
---|---|
4 fluid ounce | Boneless chicken breast or |
\N \N | Thigh, cut into 1\" cubes |
3 teaspoons | Old Bay Seasoning |
1 pounds | Orzo pasta |
1 pounds | Broccoli florets and stems |
3 \N | Cloves garlic, minced |
2 cups | Chicken stock, low sodium |
¼ cup | Lemon juice |
2 tablespoons | Cornstarch |
1 teaspoon | Oregano, dried |
¼ teaspoon | Crushed red pepper |
\N \N | Fresh ground black pepper |
1. Place the chicken in a microwave-safe bag; sprinkle with the seasoning and shake. Place the bag with the chicken in the microwave, pierce the bag, cook on high for 3-4 minutes; drain any juice or fat and set chicken aside.
2. In a large pot of boiling water, cook the orzo 5-7 minutes, or until done , stirring occasionally. After 3 minutes, place a colander containing the broccoli over the pot, continue cooking the orzo 3 more minutes while the broccoli steams. Remove the colander, set aside.
Drain the pasta and stir in the garlic; cover and keep warm.
3. In a medium saucepan over high heat, cook the stock, lemon juice, cornstarch, dried oregano, and crushed red pepper, whisking constantly, about 3 minutes, or until the sauce thickens. Stir in the chicken.
4. Spoon the sauce onto individual plates, top with a serving of broccoli, and spoon on the sauce. Sprinkle with pepper and serve immediately.
Per serving: Saturated fat Trace; Total fat 3g; Cholesterol 20mg; Sodium 173mg; Calories 520
Brought to you by Beano Cuisino mailing. Typed by Arthur.
Submitted By ART M. On 12-03-95