Orzo With Peppers and Asparagus

"Really easy and fast for a great weeknight dinner for two. Can easily be cut in half for one or as a side dish. Substituted spinach for asparagus one time...it's a pretty forgiving dish."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
25mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Slice chicken into bite size portions, sprinkle with lemon pepper, refrigerate. (This can be done several hours in advance as a dry maranade.).
  • Use 1 TBS of olive oil and sautee chicken, set aside.
  • In large pan, cook garlic, peppers and asparagus in remaining olive oil for 2 minutes or until tender crips.
  • Add chicken and basil, stir well for a few minutes.
  • Add cooked orzo and bring back up to temperature.

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Reviews

  1. Indeed, simple, quick, colourful and delicious. Orzo is not too common here, in the end I had to settle for risoni, much the same. A good supper dish, DH commented on how nice it was and he is often not too fond of risotto-like dishes, this, however, went down well. Thank you carolAnn, made for PAC Fall 2012
     
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RECIPE SUBMITTED BY

I'm lucky in that my husband will eat just about anything I put in front of him, even those labeled as "fails". Even then, he will choke it down without to much grumbling. After living on Kaua'i for nearly 14 years, I discovered a lot of Pacific Rim recipes and enjoy learning any style cuisine. These days I am learning more and more about the Paleo and Primal way of eating and am convinced that the 35+ years of "everything low fat" and the insane amounts of processed foods play a huge part of why people in these United States are so sick and overweight. Anyway, I'll not get on my "low fat fallacy" soap box. So every morning I have my bullet proof coffee complete with butter, coconut oil, heavy whipping cream (HWC) and some Himalayan salt. Drink my ketones (Keto//OS www.carolannneill.shopketo.com) and enjoy life!
 
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