mediterranean lemon chicken with artichokes and orzo
(1 rating)
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I like this pasta dish because it's different and tastes exotic. Doesn't take a long time to prepare. You could also add capers for an extra touch. If you don't have orzo on hand, bow tie pasta works too.
(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
30 Min
method
Saute
Ingredients For mediterranean lemon chicken with artichokes and orzo
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6 ozorzo pasta
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1/2 ckalamata olives, pitted
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1/2 lbboneless skinless chicken, cut into bite size pieces
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3/4 tspsalt
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1/4 tsppepper
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2 smcans artichoke hearts in brine, drained and quartered
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3garlic cloves, minced
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1 1/2 tspfresh oregano leaves or 1/2 teaspoon dried
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1 cchicken broth
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2 Tbspfresh lemon juice
How To Make mediterranean lemon chicken with artichokes and orzo
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1Cook the orzo according to package directions. Drain and transfer to a large bowl. Stir in olives. Keep warm.
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2Sprinkle the chicken with salt and pepper. Spray a large nonstick skillet with nonstick spray and cook until browned. Transfer chicken to a plate.
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3Add the artichoke hearts, garlic, and oregano to the skillet. Cook, stirring constantly until fragrant. Return the chicken to the skillet and add the broth and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.
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4Add chicken and artichoke mixture to pasta in large bowl. Serve with a smile!
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