One-Pot Lemony Chicken and Orzo

From the kitchen of One Perfect Bite...I still keep my eyes open for low cost recipes to pass on to a group that was formed during the recession to help women who were trying to feed their families on a limited budget. The recession is long over, but we still get together for coffee three or four times a year to touch base and keep each other up to date. I make it a point to take a recipe or two with me when we meet up. Old habits die hard. I found the recipe for this super quick one dish meal on Recipes.com and I passed it on to them. It's a nice recipe and I'm comfortable passing it on to you. If you'd like a more upscale version of the dish replace the green beans with asparagus and top the finished dish with a sharp grated cheese. You can have the dish on the table in about 30 minutes and it definitely is inexpensive to make. If you're watching pennies or simply looking for a quick week night recipe, do give this one a try. Here is how it's made.

Lemony Chicken and Orzo...from the kitchen of One Perfect Bite inspired bycourtesy of Recipes.com

Ingredients
1-1/4 pounds boneless, skinlesss chicken breast or thighs
1/2 teaspoon each salt and black pepper, divided use
1 can (14.5 ounces) low-sodium chicken broth
1/4 to 1/3 cup lemon juice
1/2 teaspoon dried tarragon
2 teaspoons honey
2-1/2 tablespoons low-fat sour cream or Greek yogurt
3/4 cup orzo
8 ounces green beans or asparagus , cut into 1-inch pieces
1/4 cup grated Parmesan cheese

Directions
1) Cut chicken into 1-inch cubes. Sprinkle with 1/4 teaspoon each of the salt and pepper. Pour broth and lemon juice into a Dutch oven. Add tarragon and chicken and bring to a boil. Cover and reduce heat to medium. Cook for 9 minutes or until chicken is cooked through. Remove chicken from pot and set aside.
2) Increase heat to high and cook sauce for 5 minutes. Add reserved 1/4 teaspoon each salt and pepper. Whisk in honey and sour cream. Add 2 cups water to pot and bring to a boil, then add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed. Add green beans to pot for final 4 minutes of cook time. Stir chicken back into pot and heat through. Spoon into 4 shallow bowls. Sprinkle with cheese and serve. Yield 4 servings.

                    

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