Zesty Lemon Chicken Orzo (Printable Version)

# What You'll Need:

01 - Chicken breast without skin and bones (1¼ pounds)

02 - Oil from olives (2 tablespoons)

03 - Seasoning with lemon and pepper

04 - Oregano, dried (1 teaspoon)

05 - Basil, dried (1 teaspoon)

06 - Parsley, dried (1 teaspoon)

07 - Powder from mustard (1 teaspoon)

08 - Dill weed, dried (½ teaspoon)

09 - White wine, dry (½ cup)

10 - Butter (2 tablespoons)

11 - Onion, yellow (1 small, chopped)

12 - Diced carrots (¾ cup)

13 - Diced celery stalks (2)

14 - Cloves of garlic (4)

15 - Broth made from chicken (6 cups)

16 - Sauce with heat (1 teaspoon)

17 - Sauce from Worcestershire (1 teaspoon)

18 - Cream that's heavy (½ cup)

19 - Spinach that's fresh (2 cups)

20 - Cheese from Parmesan, freshly grated (½ cup)

21 - Juice from one lemon (3-4 tablespoons)

22 - Uncooked orzo pasta (¾ cup)

01 - Add lemon pepper to chicken, brown in olive oil about 3-4 minutes each side till golden brown. Let sit 10 minutes, then cut into chunks

02 - Pour wine in the pan, let bubble down for 4 minutes until it's half gone. Throw in butter and veggies, cook till they're soft

03 - Throw in all seasonings, both sauces, and pour in broth. Let it come to a boil, then turn down heat. Put chicken back in and simmer gently

04 - In another pot, cook orzo in water with salt following the box directions

05 - Pour in cream and mix in parmesan, then add spinach till it shrinks. Take off heat and squeeze in lemon juice

06 - Drop orzo in each bowl and pour hot soup over it

01 - Always cook orzo on its own so it won't soak up all your soup liquid

02 - You can swap in 3 cups of already cooked chicken if you're in a hurry

03 - The Worcestershire and hot sauce just boost flavor, they won't make it spicy

04 - Toss everything in a slow cooker for 6 hours on low if you want