| Directions |
- In a frying pan or griddle, drizzle olive oil to coat the bottom.
- Over medium heat, grill or sauté chicken breasts that have been seasoned with lemon pepper on both sides - approximately 6 minutes per side. Set them aside to cool.
- Cut the carrots, zucchini, squash, green beans and pea pods into bite sized pieces.
- In a large saucepan or pot, heat 2 tablespoons of olive oil over medium heat.
- Add the mushrooms and sauté for 8-10 minutes, stirring occasionally.
- Add garlic, carrots, red pepper, zucchini, squash, green beans pea pods and red onion.
- Stir and continue to sauté for 5 minutes or until the vegetables are crisp tender.
- Add shredded cabbage, sauté just until it is soft, 2-3 minutes.
- Add tomatoes, basil and chicken stock.
- Bring to a boil, add orzo, reduce heat to medium and cook until the orzo is al denté, 8-10 minutes.
- Add the beans and cooked chicken, stir to heat through.
- Season to taste with salt and pepper.
- Serve with lots of fresh shredded cheese and a dollop of pesto sauce.
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Prep Time: 25 minutes Cook Time: 30 minutes Container: large saucepan, fry pan or griddle Servings: 8
| | Ingredients | - | | 6 cups chicken broth or stock |
- | | 2 chicken breasts - boneless, skinless and cut into one inch pieces |
- | | 1 tablespoon olive oil |
- | | 2 teaspoons lemon pepper |
- | | 2 carrots - peeled and diced |
- | | 1 zucchini - sliced into 1/4 inch circles |
- | | 1 yellow squash - sliced into 1/4 inch circles |
- | | 1 cup green beans - fresh |
- | | 6 ounces snap peas - fresh |
- | | 1/2 red onion - chopped |
- | | 8 ounces baby bella mushrooms - sliced |
- | | 2 cloves garlic - chopped |
- | | 1/2 cabbage - shredded |
- | | 2 tomatoes - diced |
- | | 1/4 cup basil - fresh and chopped |
- | | 1 tablespoon lemon thyme - fresh and chopped |
- | | 1 cup orzo pasta |
- | | 15 ounces cannellini beans - rinsed and drained |
- | | salt and pepper to taste |
- | | basil pesto - for garnish |
- | | parmesan cheese - shredded for garnish |
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