1 cup orzo
1 Tbsp. butter
1 ea. small onion, chopped
2 cloves garlic, chopped
1 ea. carrot, diced
½ lb. asparagus, cut in 1 inch pieces
1 small zucchini, quartered lengthwise; cut in 1 inch pieces diagonally
1 small yellow squash, quartered lengthwise; cut in 1 inch pieces diagonally
1 ea. whole cooked chicken, boned and diced (yield approx. 2 cups)
1-1/2 cup chicken broth
1 each lemon, juice and zest
To taste kosher salt and freshly ground black pepper
1/2 cup parmesan cheese, grated
¼ cup basil leaves, torn
¼ cup pine nuts, toasted
Bring 2 quarts water to a rolling boil. Cook the orzo ¾ of the way; it should still be a bit hard in the center. Drain and set aside.
Heat a large skillet over medium-high heat, add the butter, onion, garlic and carrot and sauté until tender. Add the asparagus, zucchini and squash and sauté briefly.
Add the chicken, orzo, broth and lemon. Bring to a boil, lower heat and simmer, stirring until mixture begins to thicken.
Stir in 1/4 cup of the cheese and transfer to a serving bowl. Sprinkle with the basil and pine nuts. Serve the remaining cheese on the side.
Yield: 4 - 6 Servings