I was digging through my recipe box and looking for some dinner time inspiration when I discovered this recipe. I originally cut it out of a Family Circle magazine but made some significant changes and remembered that we really liked it. We had it for dinner last night and it was a hit. The best part is that I had everything to make it in my kitchen already, and you cook the whole meal in the same pot. Love that!
4 boneless, skinless chicken breast halves
salt and pepper
1 can (14.5 oz.) chicken broth
1/3 cup lemon juice
2 tsp. honey
3 Tbs. sour cream
2 cups water
1 1/2 cups orzo
Cut chicken into 1 inch cubes and sprinkle with salt and pepper. Combine chicken broth and lemon juice in a large saucepan and bring to a boil. Add chicken and then cover and cook over medium heat for about 10 minutes or until chicken is cooked through. Using a slotted spoon, remove chicken from the pot and set aside.
Return the pot to the stove and cook over high heat for 5 minutes. Remove from heat and wisk in the honey and sour cream and then add the water. Bring to a boil and then add orzo pasta. Cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed. Stir chicken back into the pot and serve immediately.
**For a healthy splash of color, buy some fresh green beans and cut into 1 inch pieces. Add to the pot for the last 4 minutes that the pasta is cooking. Yum!