Lemon Orzo Primavera

• 1 Tablespoon Olive Oil
• 1 cup Uncooked Orzo Pasta
• 1/4 cups White Wine (optional)
• 2 cloves Garlic, Minced
• 1 whole Onion, Diced
• 1 cup Carrots, Diced (2-3 Whole)
• 1- 1/2 cup Yellow Squash, Diced (about 1 Whole)
• 1- 1/2 cup Zucchini, Diced (about 1 Whole)
• 1 cup Asparagus, Cut Into Thirds
• 1- 3/4 cup Chicken Broth
• 1 whole Lemon (zest Of The Whole Lemon, Juice Of Half Of The Lemon, Divided Use)
• 2 whole Chicken Breasts, Cooked & Diced
• 1/4 cups Parmesan Cheese

1. Heat oil in a large saute or frying pan over medium heat.
2. Add orzo and cook approximately 2 minutes until golden.
3. Add white wine if using and cook till absorbed.
4. I usually use Sauvignon Blanc, but any nice white will do.
5. Add garlic, onion, and carrots (any veggies that may take a little longer to cook) and season with salt and pepper.
6. Cook about 2 minutes.
7. Next, add zucchini, yellow squash, and asparagus (any quicker cooking vegetables).
8. Cook about 1-2 minutes.
9. Add chicken broth and lemon zest, and bring to a boil.
10. Reduce heat and let simmer till broth is absorbed and the orzo is cooked (about 10 minutes).
11. Near end of cook time, add diced chicken and heat through (note: the chicken should have already been cooked prior to this point).
12. Once its all cooked, add salt & pepper to taste, stir in parmesan cheese, and squeeze juice of half the lemon over top (more to taste), and serve.
13. *Note: you could make this vegetarian by using vegetable broth and no chicken.
14. Aim for about 5-6 cups of chopped veggies total.

olive oil, pasta, white wine, garlic, onion, carrots, yellow squash, zucchini, thirds, chicken broth, lemon, chicken breasts, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/lemon-orzo-primavera/ (may not work)