Bring a gallon of salted water to a boil. Once boiling, stir in orzo and cook as directed on packaging.
While orzo is cooking, preheat a saute pan on medium heat. Add olive oil and garlic to the heated pan. Saute until garlic begins to slightly brown and add white wine to pan.
Bring white wine and garlic to a simmer and reduce liquid by half.
Whisk 3/4 cup chicken broth into wine mixture and return to a simmer. Mix 1/4 cup broth with cornstarch until smooth and slowly whisk into simmering wine-broth mixture. Return to a simmer, whisking constantly until mixture thickens. Add chicken strips to skillet along with artichoke quarters and return to a simmer. Cook 5 minutes and adjust seasoning with pepper. Keep warm.
Drain cooked orzo and mix with parsley, lemon juice and zest, and pepper to taste.
To serve, top 3/4 cup hot orzo with divided chicken-artichoke mixture and sauce, about 1 cup mixture per serving.
Serving Size 318g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat8g (12%)
Saturated Fat 2g (10%)
Trans Fat 0g
Total Carbohydrate44g (15%)
Dietary Fiber 6g
Vitamin A 8%
Vitamin C 30%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Roseann O - BS, NY
10/19/2011 1:45:33 PM
Butter is listed in the ingredient list but not in the recipe...
Roseann - thank you for the feedback. We have corrected the recipe.