Recipes

Prep/Cook Time: 30 Minutes
Servings: 4
Average Rating:

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2	cups PERDUE® SIMPLY SMART® Original Grilled Chicken Strips (22 oz.), Frozen PERDUE® SIMPLY SMART® Original Grilled Chicken Strips (22 oz.), Frozen (80486)
2	teaspoon garlic, minced
1/2	cup dry white wine
1	cup reduced-sodium chicken broth
1	tablespoon cornstarch
1 1/2	cups frozen artichoke hearts quarters
1/2	teaspoon black pepper
3	cups orzo pasta, hot
1/4	cup fresh parsley, minced
1	lemon, juice and zest
	Salt and pepper to taste
1	tablespoon olive oil

1. Bring a gallon of salted water to a boil. Once boiling, stir in orzo and cook as directed on packaging.
2. 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.
3. Bring white wine and garlic to a simmer and reduce liquid by half.
4. 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.
5. Drain cooked orzo and mix with parsley, lemon juice and zest,  and pepper to taste.
6. To serve, top 3/4 cup hot orzo with divided chicken-artichoke mixture and sauce, about 1 cup mixture per serving.