Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Chicken, orzo and vegetables make a quick hearty meal in one skillet.
Cook pasta according to package directions; drain.
Melt Sauté Express® square in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Sauté 13-18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with a fork. Remove from skillet.
Add asparagus to skillet; cook 3-4 minutes or until tender. Toss in orzo to coat.
Slice chicken; serve over pasta.
Dietary Fiber: 2g
I made this the other day for my boyfried and I and it turned out very good! You have to make sure to cook it on medium/low heat so that it doesn't dry up and burn. I also used a little bit of extra butter (just regular butter) and lemon juice while it was cooking for some extra flavor.
Lemon Pepper Saute Express has become a staple in our home. I am having trouble finding it in our local stores so when I find it I buy in bulk! The most important thing that I have learned is to cook the chicken first (I grill the chicken til almost done) before you saute in the frying pan. Otherwise the sauce is too watered down. We love to eat the chicken over angel hair pasta.
I like to use the lemon pepper and garlic herb after I fry chicken drummetts. First I fry my drummetts (traditional fry chicken recipe). Make sure to drain off the oil by placing chicken on a paper towel. Second, melt 3 lemon pepper butters and 3 garlic herb butters in seperate pans. Add a little olive oil and let it cook until it starts to bubble. Then take both pans and place them in separate bowls, divide the chicken and place half in one bowl and half in another. Mix the chicken in the bowls to get all the butter all over them and take them out and place them on a plate. Sometimes I like to pour some parmesean over the garlic and herb chicken. This has been a hit with family and friends.
I made this dish tonight. I liked it, however I felt like the lemon taste was lost. It looked more flavorful than it was. I made the recipe exactly as written. I think in the future I may try adding fresh lemon juice to the pasta or to the chicken.
This was horrible! The chicken had nearly no flavor and there was no butter left in the pan when I added the orzo and asparagus, so they only soaked up the charred butter bits left in the pan and everything had an awful burned taste. Yuck!
This was delicious! Absolutely wonderful. I used four squares total, two to cook the chicken and two for the asparagus and orzo!
well it was very good my friends and I like it very much that I am going to cook it again one of this days
very peppery but good
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3627
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We’re entering a new phase in our life as new parents – the dinnertime meltdown stage (or the “witching hour” as I like to call it). We rush home from daycare, singing “Wheels on the Bus” as many times as it takes to keep him entertained on the 10-minute car ride. It’s the same song and dance when we get home, while his daddy finishes up work and I’m hectically trying to empty the dishwasher, make dinner and keep our little guy from hiding the dog food between the couch cushions.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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