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Composition of Lemony Chicken Orzo with Vegetables:
- Give 1 tablespoon of olive oil
- Give 1 cup for chopped red onion
- Make ready 4 cups of chicken broth
- Make ready 2 cups for cooked shredded chicken
- Get 1 1/3 cups for orzo
- You need 3 tablespoons - lemon juice
- Give 1 1/2 teaspoons - dried dill
- Provide 1 teaspoon salt
- Need 1/8 teaspoon of pepper
- Require 1 lb of fresh or frozen asparagus, trimmed and cut into 2" pieces
- Make ready 1/2 cup - sun-dried tomatoes
- Require 2 tablespoons for grated Parmesan cheese
Lemony Chicken Orzo with Vegetables start cooking:
- Heat oil in a large, deep skillet over medium-high. Add onion and cook, stirring often, until browned, about 5 minutes.
- Add broth, chicken, orzo, lemon juice, ill, salt and pepper. Bring to a boil, cover, reduce heat to medium-low and simmer, stirring halfway through, until orzo is nearly tender but mixture is still slightly soupy, 10 to 12 minutes.
- Scatter asparagus and sun-dried tomatoes on top, cover again and continue cooking until asparagus is bright green and tender and orzo is cooked through, 5 to 7 minutes more.
- To serve, top with Parmesan. Enjoy!
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