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.