Chicken, Lemon and Dill With Orzo

L'ecole's Note:

From an article in *Everyday Food* on baked pasta dishes. Whips up in a jiffy; a lovely combination of flavors, redolent of Greece.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 4 cups low sodium chicken broth
• 1 tablespoon unsalted butter (to grease the baking dish)
• 1 ¼ tablespoons unsalted butter
• ¼ teaspoon ground pepper
• 1 lb chicken tenderloins , cut into 1-inch pieces
• 1 lb orzo pasta
• 2 cups feta , crumbed (4 ounces)
• ¼ cup fresh dill , coarsely chopped
• 2 teaspoons lemon zest , finely grated
• 1 tablespoon fresh lemon juice
• 1 cup parmesan cheese , grated

Directions:

1. Preheat oven to 400 degrees.
2. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
3. In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice.
4. Pour broth mixture over orzo and stir once to incorporate.
5. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

Reviews

[MsSally]

I made this last night. So easy and simple. I used a little more juice than called for and the flavor was a hit. Simple, easy and light tasting. Served with roasted asparagus and garlic bread. YUMMY, company worthy meal.

[JulieSand]

This was a very simple recipe to follow! The flavors were outstanding, very lemony and cheesy. I think in the future I will modify this dish and add less orzo pasta as the dish seemed a touch dry. Maybe 3/4 of the box instead of the whole box.

[Chef #755256]

This goes together so quickly and easily. My whole family loved it!