Orzo With Peppers and Asparagus

READY IN: 25mins
Recipe by KauaiCarolAnn

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.

Top Review by Karen Elizabeth

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

Ingredients Nutrition

Directions

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

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