Lemon Chicken with Rosemary Orzo
2 medium zucchini
3 plum tomatoes
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1-inch strips
1 tsp. paprika
1 1/2 cups orzo
1 large shallot, minced
2-3 garlic cloves, chopped
1 (14-ounce) can chicken broth
1 medium green bell pepper, chopped*
2/3 cup dry white wine
2 Tbsp. lemon juice
2 Tbsp. capers*
1 1/2 Tbsp. chopped fresh rosemary, or 1 1/2 tsp. dried rosemary
1/2 tsp. salt
Paprika to taste
Cut the zucchini lengthwise into quarters; cut each quarter crosswise into slices. Cut the tomatoes into quarters and slice. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and 1 teaspoon paprika and mix well.
Stir-fry for 3 to 4 minutes or until the chicken is brown. Stir in the orzo, shallot and garlic. Stir-fry for 1 minute or until light brown. Stir in the broth and cover. Bring to a boil; reduce the heat.
Simmer for 5 to 8 minutes or until the orzo is al dente and most of the liquid has been absorbed. Fold in the zucchini, tomatoes, bell pepper and wine. Simmer, covered, for 5 minutes or until the vegetables are tender-crisp and the pasta is tender; do not overcook the vegetables. Stir in the lemon juice, capers, rosemary and salt and sprinkle with paprika to taste just before serving.
*Notes: I prefer red, yellow or orange bell peppers, as they are a bit sweeter than green bell peppers. I don't care for capers and didn't miss them one bit!
This is such a delicious and easy meal. Next time around, I think I'll toss in a half pound or so of shrimp. Yum!
Original recipe adapted from Colorado Colore: A Palate of Tastes