Chicken, orzo and vegetables make a quick hearty meal in one skillet.
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2/3 cup uncooked dried orzo pasta
2 tablespoons Land O Lakes® Butter
4 teaspoons freshly grated lemon zest
1/2 teaspoon cracked black pepper
1 pound boneless skinless chicken breasts
1 cup asparagus, cut into bite-sized pieces
Cook pasta according to package directions; drain.
Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Stir in lemon zest and pepper. Add chicken; cook 13-18 minutes or until internal temperature reaches 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. Add orzo; toss to coat.
Slice chicken; serve over pasta.
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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.