Chicken and Rice with Spring Vegetables

Name: Chicken and Rice with Spring Vegetables
Yield: Serves 4
Ingredients: 1/2 cup, orzo; 4 tablespoons, vegetable oil; 1 pound, asparagus, trimmed and cut into 1-inch pieces; 4 , boneless, skinless chicken breasts (about 1 1/2 pounds); , Salt and pepper; 1 cup, long grain white rice; 1 , onion, chopped fine; 4 , garlic cloves, minced; 2 1/4 cups, low-sodium chicken broth; 1/4 cup, white wine; 1 cup, frozen peas, thawed; 2 tablespoons, chopped fresh basil; 1/2 teaspoon, grated lemon zest

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Appears in Cook's Country April/May 2007

Main Courses

Chicken

Rice

We freshen up this often-stodgy dish by adding peas, asparagus, basil, and the earthy flavor of toasted orzo.

SERVES4

TIME1¼ hours

WHY THIS RECIPE WORKS

Our Chicken and Rice with Spring Vegetables recipe is a one-pot dish that should be a part of every cook’s weeknight repertoire. Boneless, skinless chicken breasts cooked up moist and juicy, and proved to be less greasy than their skin-on, ...

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