Recipe of Award-winning Lemon Garlic Basil Orzo with Grilled Chicken - Card template

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As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Natural living is something we can all do, without difficulty. Typically, all it takes is a little common sense.

We hope you got benefit from reading it, now let's go back to lemon garlic basil orzo with grilled chicken recipe. You can cook lemon garlic basil orzo with grilled chicken using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Lemon Garlic Basil Orzo with Grilled Chicken:

1. Provide 3 cups of cooked orzo(1 1/2 cups uncooked).
2. Use .75 oz of fresh basil fine chopped (reserve 3tbsp for service).
3. Get 2 of large garlic cloves minced.
4. Prepare of Zest of 1 large lemon.
5. Take 1 of lemon.
6. Get 1/2 cup of peas.
7. You need of Salt.
8. Use 5 tbsp of unsalted butter lemonade pepper season.
9. Take 2 of boneless skinless chicken breasts.

Instructions to make Lemon Garlic Basil Orzo with Grilled Chicken:

1. Salt your water and boil the orzo until aldente, strain and rinse to stop the cooking..
2. Add 2 tbsp of butter to a pan a cook the garlic until fragrant. Add juice of half a lemon and cook for an additional few minutes.
3. Add 3 tbsp of butter until the sauce thickens.
4. Add the pasta and the peas and a couple pinches of salt and heat through. Add the basil for a few minutes followed by Parmesan cheese, up to you how much. Taste for salt or additional lemon juice and serve with lemon pepper chicken. Finish with some fresh basil if you have it..

How to make lemon chicken with orzo. How to cook orzo pasta: Bring a large pot of salted water to a boil and add the pasta. Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. The trick to the quick prep is coating the raw ingredients with rich and aromatic seasonings before baking. The chicken breasts get rubbed with olive oil, Italian seasoning and a dash of red pepper flakes and placed atop a garlicky, buttery bed of orzo and tomatoes.

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