If you’re always having rice with dinner, orzo is a nice alternative. It’s just as small, but since it’s actually a pasta, it’s much more tender and can be cooked with your main dish.
Orzo is an underrated pasta. Unlike risotto, another classic that can be found in the pasta aisle at your local grocery store, orzo is tender, light, airy, and can be ready to serve in about 10 minutes. A lot of people forget about orzo when creating dinner, but one cup can add a new flair to a classic dish. So the next time you’re in the pasta aisle, grab a box. You won’t be disappointed.
Lemon Chicken & Orzo
- 2 boneless, skinless chicken breasts
- 2 cups chicken stock
- juice of 2 lemons
- 1 Tbsp honey
- 2 Tbsp sour cream
- 1 cup of orzo
- 1 cup of frozen peas
- Salt and pepper to taste
- Cut the chicken into cubes. Sprinkle with salt and pepper.
- Pour the chicken stock and lemon juice into a 5 qt. pot. Bring to a boil and add the chicken. Cover and reduce the heat to medium. Cook for 10 minutes.
- Remove the chicken from the pot and set aside. Increase the heat to high and whisk in the honey and sour cream until blended.
- Add 2 cups of water and bring to a boil. Add the orzo and cook until the pasta is tender and most of the liquid has been absorbed, 10-15 minutes. Add the peas to the pot for 4 minutes. Stir the chicken back in and serve.