Lemon Chicken Orzo

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

2 tablespoon butter

1 small yellow onion (diced)

4 cloves garlic (minced)

1 cup orzo pasta (uncooked)

1 splash dry white wine (optional)

2 cups low sodium chicken broth

3 tablespoon lemon juice

1 cup heavy cream

2 cups cooked shredded chicken

¼ cup grated parmesan cheese

1 cup thawed frozen peas

4 oz feta cheese

salt and pepper (to taste)

Directions

Add the olive oil and butter to a pot set over medium-high heat. Add the onions and sauté for 5 minutes, or until softened, stirring often.

Add the minced garlic and dry orzo pasta, mixing well to combine with the onions. Cook for 2-3 minutes, stirring often (this toasts the orzo and is a simple way to add extra flavor to the pasta).

If desired, add a splash of dry white wine to the pan before adding the chicken broth, lemon juice, and heavy cream. If you prefer not to cook with wine, skip it and just add the chicken broth, lemon juice, and heavy cream.

Bring to a gentle boil, then reduce heat to medium-low, maintaining some gentle bubbling. Orzo tends to stick to the bottom of the pan, especially if the heat is too high, so stir often.

Once the orzo is fully cooked, stir in the shredded cooked chicken, parmesan cheese, thawed peas, and feta cheese. Mix well to combine then remove from heat.

Season with additional salt and black pepper, to taste.

Nutrition

• Calories: 691 kcal
• Total Fat: 44 g
• Saturated Fat: 24 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.2 g
• Cholesterol: 168 mg
• Sodium: 988 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 33 g