Lemon Pepper Chicken with Orzo

• 2/3 cup uncooked dried orzo pasta
• 2 tablespoons Land O Lakes Butter
• 4 teaspoons freshly grated lemon zest
• 1/2 teaspoon cracked black pepper
• 1 pound boneless skinless chicken breasts
• 1 cup asparagus, cut into bite-sized pieces

1. Cook pasta according to package directions; drain.
2. Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling.
3. Stir in lemon zest and pepper.
4. Add chicken; cook 13-18 minutes or until internal temperature reaches 165F, is golden brown on both sides and juices run clear when pierced with a fork.
5. Remove from skillet.
6. Add asparagus to skillet; cook 3-4 minutes or until tender.
7. Add orzo; toss to coat.

orzo pasta, butter, freshly grated lemon zest, cracked black pepper, chicken breasts

Taken from www.landolakes.com/recipe/3627/lemon-pepper-chicken-with-orzo (may not work)