Orzo

From A:
It's not often that J and I decide to make a dish from a cooking show (especially something shown on PBS), but Chicken, Lemon, and Dill with Orzo is an exception.  This dish not only looks delicious on television, but as we found out, it's delicious in person... and easy! 

Doesn't this look like a big bowl of warming comfort on a cool autumn night?  We thought so.

The recipe below makes 6 servings, so we've been enjoying leftovers.  You could easily half or double the ingredients depending on how many you're cooking for.

Here's what you need:

4 cups low-sodium chicken broth

1 tablespoon unsalted butter

1 1/4 teaspoons coarse salt

1/4 teaspoon ground pepper

1 pound chicken tenderloins, cut into 1-inch pieces

1 pound orzo

2 cups crumbled feta (we reduced this to 1 cup)

1/4 cup coarsely chopped fresh dill

2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice

1 cup grated Parmesan (we omitted this)

Here's what you do:

1. Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
2. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate.
3. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.