mediterranean lemon chicken with artichokes and orzo
(1 RATING)
I like this pasta dish because it's different and tastes exotic. Doesn't take a long time to prepare. You could also add capers for an extra touch. If you don't have orzo on hand, bow tie pasta works too.
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prep time
10 Min
cook time
30 Min
method
Saute
yield
6 serving(s)
Ingredients
- 6 ounces orzo pasta
- 1/2 cup kalamata olives, pitted
- 1/2 pound boneless skinless chicken, cut into bite size pieces
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 small cans artichoke hearts in brine, drained and quartered
- 3 - garlic cloves, minced
- 1 1/2 teaspoons fresh oregano leaves or 1/2 teaspoon dried
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
How To Make mediterranean lemon chicken with artichokes and orzo
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Step 1Cook the orzo according to package directions. Drain and transfer to a large bowl. Stir in olives. Keep warm.
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Step 2Sprinkle the chicken with salt and pepper. Spray a large nonstick skillet with nonstick spray and cook until browned. Transfer chicken to a plate.
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Step 3Add the artichoke hearts, garlic, and oregano to the skillet. Cook, stirring constantly until fragrant. Return the chicken to the skillet and add the broth and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.
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Step 4Add chicken and artichoke mixture to pasta in large bowl. Serve with a smile!
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