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Orzo With Peppers and Asparagus

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“Really easy and fast for a great weeknight dinner for two. Can easily be cut in half for one or as a side dish. Substituted spinach for asparagus one time...it's a pretty forgiving dish.”
READY IN:
25mins
SERVES:
2
YIELD:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Slice chicken into bite size portions, sprinkle with lemon pepper, refrigerate. (This can be done several hours in advance as a dry maranade.).
  2. Use 1 TBS of olive oil and sautee chicken, set aside.
  3. In large pan, cook garlic, peppers and asparagus in remaining olive oil for 2 minutes or until tender crips.
  4. Add chicken and basil, stir well for a few minutes.
  5. Add cooked orzo and bring back up to temperature.

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