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RECIPE
15 INGREDIENTS17 STEPS35MIN

Chicken Saute with Artichokes, Lemon, and Orzo

4.5
2 Ratings

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A recipe by Good Housekeeping: "Once a year, everyone in Rome gets excited when the carciofo romanesco (or, artichoke) enters its peak season. Italians deep fry it whole, braise it with extra-virgin olive oil, or chop it up to top pizza."
35MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1/3 cup
2 Tbsp
Feta Cheese
1 pckg
Chicken Base
2 Tbsp
Pine Nuts , roasted
4 oz
Orzo Pasta
9 cups
Water
2 Tbsp
Extra-Virgin Olive Oil
1/4 tsp
1 tsp
Extra-Virgin Olive Oil

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Nutrition Per Serving

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CALORIES
1621
FAT
107.3 g
PROTEIN
77.3 g
CARBS
109.9 g

Cooking Instructions

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Step 1
In a medium saucepan, bring Water (8 cup) to a boil.
Step 2
Meanwhile, remove the stems from the Fresh Mint (0.25 ounce) and discard stems. Roughly chop mint leaves and set aside.
Step 3
Remove the stems from the Fresh Parsley (0.25 ounce) and discard stems. Roughly chop parsley leaves, and set aside.
Step 4
Juice Lemon (1) into a small bowl and hold.
Step 5
When water comes to a boil, add Orzo Pasta (4 ounce) and cook for 9 minutes, or until desired doneness.
Step 6
Drain in a colander and return to the saucepan. Toss with Extra-Virgin Olive Oil (1 tablespoon).
Step 7
Add Feta Cheese (2 tablespoon), roasted Pine Nuts (2 tablespoon) and mint. Mix to combine, and keep warm until plating.
Step 8
Pat dry each Chicken Breast (2) with paper towels and season with Salt (1/4 teaspoon)) and Ground Black Pepper (1/4 teaspoon).
Step 9
In a medium saute pan over medium high heat, add extra virgin Extra-Virgin Olive Oil (1 tablespoon).
Step 10
When hot, add the chicken and sear on each side for four minutes, or until cooked through.
Step 11
Remove chicken from pan and keep warm for plating.
Step 12
In the same saute pan over medium heat, add Extra-Virgin Olive Oil (1 teaspoon).
Step 13
When oil is hot, add Artichoke Hearts (4 ounce) and cook for three minutes until golden brown.
Step 14
Add the Chicken Base (1 package) and Water (1 cup). Stir to combine and cook for three minutes.
Step 15
Add parsley, half a tablespoon of lemon juice, and Unsalted Butter (2 tablespoon) to the saute pan. Stir to combine. Remove from heat and keep warm for plating.
Step 16
In the center of two plates, place the pasta. Place chicken on top of the orzo, and top with artichoke sauce.
Step 17
Serve and enjoy!

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Nutrition Per Serving
Calories
1621
% Daily Value*
Fat
107.3 g
138%
Saturated Fat
19.7 g
98%
Trans Fat
0.0 g
--
Cholesterol
128.1 mg
43%
Carbohydrates
109.9 g
40%
Fiber
11.6 g
41%
Sugars
43.2 g
--
Protein
77.3 g
155%
Sodium
22138.3 mg
963%
Vitamin D
0.4 µg
2%
Calcium
329.5 mg
25%
Iron
4.9 mg
27%
Potassium
531.8 mg
11%
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