Chicken, Lemon and Dill With Orzo

Name: Chicken, Lemon and Dill With Orzo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 4 cups low sodium chicken broth; 1 tablespoon unsalted butter (to grease the baking dish); 1 1/4 tablespoons unsalted butter; 1/4 teaspoon ground pepper; 1 lb chicken tenderloins, cut into 1-inch pieces; 1 lb orzo pasta; 2 cups feta, crumbed (4 ounces); 1/4 cup fresh dill, coarsely chopped; 2 teaspoons lemon zest, finely grated; 1 tablespoon fresh lemon juice; 1 cup parmesan cheese, grated

(5)

Recipe by lecole54

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

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READY IN: 1hr

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

4

cups low sodium chicken broth
1

tablespoon unsalted butter (to grease the baking dish)
1 ¹⁄₄

tablespoons unsalted butter
¹⁄₄

teaspoon ground pepper
1

lb chicken tenderloins, cut into 1-inch pieces
1

lb orzo pasta
2

cups feta, crumbed (4 ounces)
¹⁄₄

cup fresh dill, coarsely chopped
2

teaspoons lemon zest, finely grated
1

tablespoon fresh lemon juice
1

cup parmesan cheese, grated

DIRECTIONS

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

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