Heat a large non-stick skillet over medium-high heat and add the olive oil. Once the oil is hot, place the chicken breasts in the pan. After cooking for 2-3 minutes add the minced garlic to the pan. Cook an additional 2-3 minutes then flip the chicken over and add the white wine and lemon juice.
Reduce the heat to medium and simmer for about 5 minutes. When the chicken reaches an internal temperature of 170°F remove it from the pan and add the butter, parsley and lemon zest to the remaining sauce. Turn the heat to low and stir until the sauce becomes smooth. Remove from heat.
Cook orzo in salted boiling water for 8-10 minutes. Once the pasta is cooked, strain and transfer to a large bowl. Stir in remaining ingredients.
Serving Size 336g
Servings Per Recipe 5
Amount Per Serving (* % of Daily Value)
Total Fat31g (48%)
Saturated Fat 10g (50%)
Trans Fat 0g
Total Carbohydrate33g (11%)
Dietary Fiber 2g
Vitamin A 25%
Vitamin C 25%
* 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.
Cher - Ft Lauderdale, FL
11/21/2011 5:49:47 AM
Loved it, the only thing i changed was adding more Orzo.. This was such a fresh tasting dish...